Risoni with Mixed Vegetables, Pecorino & Pesto Barilla Rosso
Risoni with Mixed Vegetables, Pecorino & Pesto Barilla Rosso
40 minutes total
A colourful and satisfying pasta dish that brings together seasonal vegetables and the creamy richness of Pesto Barilla Rosso. Barilla Risoni are coated in smooth, glossy pesto, while the vegetables add texture and balance. Finished with pecorino and roasted cashews, it’s a versatile recipe designed for everyday comfort and easy sharing.
Everyday recipes
Ingredients
Serves 4
| 320 g | Barilla Risoni |
| 1 jar | Pesto Barilla Rosso |
| 150 g | white onion, finely sliced |
| 100 g | celery, finely diced |
| 100 g | carrot, finely diced |
| 150 g | zucchini, diced |
| 200 g | red capsicum, diced |
| 200 g | eggplant |
| Extra-virgin olive oil | |
| To taste | Salt and black pepper |
| 80 g | coarsely grated Pecorino cheese |
| 40 g | crushed roasted cashew |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Finely dice the onion, celery, carrot, zucchini, capsicum and eggplant into small, even cubes for a uniform texture.
Step 2
Heat a wide pan with a generous drizzle of extra virgin olive oil. Add onion, celery and carrot and cook gently over low heat until softened. Add zucchini, eggplant and capsicum, season with salt and black pepper, then cook on a low to medium heat until all vegetables are tender but still hold their shape. Stir occasionally for even cooking.
Step 3
Cook the Barilla Risoni until al dente according to package directions. Drain and combine with the Pesto Barilla Rosso, mixing thoroughly to achieve a smooth, glossy coating. Top with the warm vegetables and serve. Finish with coarsely grated pecorino cheese and a sprinkle of crushed roasted cashews.
Tip
Cook vegetables over low to medium heat to keep them tender while maintaining their shape.
Tip
Stir occasionally while cooking to ensure even texture and avoid browning.
