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Ingredients

200g button mushrooms, ends trimmed
250g punnet grape tomatoes, halved
1/3 cup (80ml) olive oil
350g risoni pasta
2 garlic cloves, crushed
400g can borlotti beans, rinsed, drained
340g jar marinated artichokes, drained and liquid reserved
2 tablespoons balsamic vinegar
1 cup torn basil
150g feta, crumbled

Method

Step 1 Preheat oven to 200°C. Place mushrooms and tomatoes on an oven tray, drizzle with half the oil. Season with salt and pepper. Bake in oven for 15 minutes or until mushrooms are tender and tomatoes are soft but not collapsed.
Step 2 Cook risoni in a saucepan of salted boiling water following packet directions or until al dente. Drain well.
Step 3 Heat remaining oil in a frying pan over medium heat. Add garlic and cook for 30 seconds or until aromatic. Add risoni, mushrooms, tomatoes, beans, artichokes, 2 tablespoons of reserved artichoke liquid and vinegar, and cook, stirring occasionally, for 5 minutes or until heated through. Remove from heat. Taste and season with salt and pepper. Stir through basil and sprinkle with feta. Spoon among bowls and serve warm or at room temperature.

Warm artichoke, borlotti bean and risoni salad

How to make Warm artichoke, borlotti bean and risoni salad

Ingredients

Method