Risoni salad with artichokes, rocket & pine nuts

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How to make Risoni salad with artichokes, rocket & pine nuts

  • Yield : 4
  • Prep Time : 0:06
  • Cook Time : 0:06
  • Total Time : 0:12

Ingredients

  • 2 tablespoons sun-dried tomato paste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground chilli
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt & pepper
  • 350g risoni
  • 45g (1/4 cup) pine nuts
  • 350g marinated artichoke hearts, quartered
  • 80g bag baby rocket leaves
  • Shaved parmesan, to serve

Method

  • Step 1 Place tomato paste, paprika, chilli and oil in a bowl and whisk together until smooth. Season to taste.
  • Step 2 Cook pasta into a large pan of lightly salted, boiling water for 6-8 minutes until just cooked. Drain well, reserving 2 tablespoons of the cooking water and transfer to a large bowl. Stir in two thirds of the dressing and the reserved cooking water and set pasta aside to cool.
  • Step 3 Dry fry pine nuts in a frying pan until lightly browned. Stir into the pasta with the artichoke hearts, rocket and remaining dressing. Serve scattered with shaved parmesan.

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