Bring a large saucepan of water to the boil. Once boiling add salt. We recommend 7 grams per litre of water. Cook the Risoni until al dente, following the instructions on the box. Drain the pasta, drizzle with a little olive oil and leave to cool down slightly.
PREPARE THE DRESSING
Prepare the dressing by combining the Barilla Pesto Genovese with lime juice and pepper, and mix well. Toss the Risoni with capsicum, chilli and half of the Pesto dressing.
COOK THE PRAWNS
Saute the prawns. Cook for 2 minutes each side, seasoning with salt.
COMBINE AND SERVE
Stuff the hollow tomatoes with the Risoni salad. Plate together with the cooked prawns and finish with a drizzle of the remaining Pesto dressing.
