BARILLA WARM RISONI SALD
WITH SMOKED OCEAN TROUT AND PESTO GENOVESE
- Total Fat
- Total Carbohydrates
A delicious pasta salad - perfect for any season.
- 250g Barilla Risoni
- ½ jar Pesto Genovese
- 1 lime, juiced
- 1 cucumber, seeds removed and cut in 0.5cm cubes
- 20g baby capers
- 40g sliced black olives
- 250g cold smoked ocean trout, broken into rough pieces
- 30ml Extra Virgin Olive Oil
- Rock salt, for the pasta water
- Salt and black pepper, to taste
1 TO STARTBring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water.
2 COOK THE RISONIDrop the Risoni into the water and stir. Cook as per the instructions on the pack.
3 PREPARE THE DRESSING
In a bowl mix all the ingredients and add Pesto Genovese and lime juice.
4 DRAIN THE RISONIDrain the pasta, saving one ladle of cooking water. Rinse the Risoni quickly with water to remove excess starch. Then toss Risoni, and cooking water in with the Pesto mixture, and stir until well coated with the sauce.
5 COMBINE AND SERVEAdd the ocean trout and season with salt and pepper to taste. Serve with a drizzle of Extra Virgin Olive oil.