Silverbeet, Kale, Dill & Lemon Risoni

Cook time 25 minutes
Servings 4

Ingredients

1pkt San Remo Risoni
3tbsp olive oil
2tbsp crushed garlic
1 red chilli, deseeded, sliced
1 bunch silver beet, washed & chopped finely
1 bunch kale, washed & chopped finely
1 bunch of dill, chopped finely
1 cup vegetable stock
2 lemons, zest of 1 & both juiced
½ cup grated pecorino
Salt & pepper

Silverbeet, Kale, Dill & Lemon Risoni

Method

Cook pasta as per packet directions.

In a deep pot, heat olive oil on high. Add the silver beet, kale, garlic, chilli & cook for 3mins, stirring continually.

Pour stock into the pot and cover with a lid. Cook greens for 5 mins or until greens have wilted.

Strain pasta and add to the pot. Finally add lemon zest, juice and the dill. Turn off the heat.

Add salt and pepper to taste.

Serve with pecorino over the top