This is the perfect spring meal – quick, easy and using the best of the season.
Ingredients
- 2 cups frozen broad beans
- 1 1/2 cups dried risoni
- 425g can Greenseas tuna chunks in springwater
- 250g fresh ricotta, crumbled
- 2 teaspoons finely grated lemon rind
- 1/4 cup lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons fresh mint leaves, to serve
Method
- Step 1Place broad beans in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Peel and discard skins.
- Step 2Cook risoni in a saucepan of boiling, salted water until tender, adding broad beans in the last minute of cooking. Drain well. Transfer to a heatproof bowl.
- Step 3Add drained tuna, ricotta, lemon rind, juice, oil and mint to pasta. Season. Toss to combine. Serve sprinkled with mint leaves.
- Low sodium
- Low sugar
Nutrition
2352 kj
Energy
14g
Fat Total
5g
Saturated Fat
9g
Fibre
45g
Protein
80mg
Cholesterol
170.21mg
Sodium
3g
Carbs (sugar)
59g
Carbs (total)
All nutrition values are per serve
Notes
Risoni is a rice-shaped pasta and can be found in the pasta section of supermarkets. Use brown rice to add more fibre if you prefer.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
0