Risoni with chicken, pesto and peas

Risoni is somewhat of a revelation to me. I am one of the few on earth that don't particularly go for pasta finding it too heavy. I didn't realise this until a few years ago but my whole life I'd been unwittingly eating something of an Atkins diet eschewing breads and breadlike carbs in favour of meat and salads. But Risoni is another matter altogether. I can eat copious amounts of the slender, hard to catch, rice shaped grains.

This risoni salad can be put together hours ahead of time and served cold if its a particularly hot day. Or if you happen to be in the Northern Hemisphere round about now where its much chillier, serving it hot is just as nice. It is simplicity personified and wonderfully healthy to boot.

Risoni with Chicken, Pesto and Peas

Serves 2

• 300g/10.6ozs Risoni or orzo

• 2 chicken tenderloins, sliced into bite sized pieces

• 100g/3.5ozs pesto

• Lemon juice and olive oil

• 1 cup cooked peas

Step 1 - Cook risoni in water for 10 mins until al dente

Step 2 - While it is cooking, cook chicken pieces in frypan and add peas.

Step 3 - When risoni is done, drain and mix with 2 tablespoons of pesto, chicken, peas, 1-2 tablespoons of oil and a squeeze of lemon juice. Season with salt and pepper

Step 4 - Plate risoni and drizzle extra pesto on top.