Pork With Pesto Risoni Greens

Prep:

1. wash and chop zucchini
2. wash and cut broccoli into small florets
3. halve tomatoes
4. wash, remove leaves and tear basil

Method:

1. Cook the risoni in boiling salted water for 8-10 minutes, stirring occasionally to prevent sticking, until al dente. Add zucchini and broccoli in last 2 minutes of cooking. Drain, reserving a mug of the cooking water.
2. For the pesto, place basil, almonds and a generous splash of oil in a food processor. Process until a chunky paste forms. Season well.
3. Rub pork with oil and season with salt and pepper. Heat a grill plate or non stick frying pan over a medium heat. Add pork and cook for about 2 to 4 minutes on each side, or until cooked to your liking. Remove. Cover to keep warm.
4. Place pesto, tomatoes and a dash of the reserved water in a saucepan over a high heat. Stir until boiling. Add risoni, zucchini and broccoli. Stir until hot.
5. Serve pesto risoni greens topped with pork.