Lemon risoni with lentils & goats cheese

Roll out this lemony pasta side that will take you right through summer.

Recipe «Lemon risoni with lentils & goats cheese» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 250g French-style green lentils, 4 cloves garlic, whole, peeled, 500g risoni, 80ml extra virgin olive oil, 1/4 cup roughly chopped flat-leaf parsley , 1 lemon, zested, juiced, 320g jar Meredith Dairy Goats Cheese, drained, crumbled .

Ingredients:

• 250g French-style green lentils 
• 4 cloves garlic, whole, peeled 
• 500g risoni 
• 80ml extra virgin olive oil 
• 1/4 cup roughly chopped flat-leaf parsley 
• 1 lemon, zested, juiced 
• 320g jar Meredith Dairy Goats Cheese, drained, crumbled 

Instructions

1. Bring 2 large saucepans of water to the boil. Add lentils and garlic to 1 pan and cook for 20 minutes or until lentils are tender. Drain.
2. Meanwhile, add 1 teaspoon salt and orzo to second pan. Cook for 4 minutes (the pasta will be undercooked but will soften to al dente on standing and dressing). Drain, then refresh under cold running water until cool. Transfer to a bowl and toss with 1 tablespoon oil.
3. Add lentils, parsley, lemon zest and juice, and remaining 60ml (1/4 cup) oil to orzo. Mash garlic against side of the bowl. Season with salt and pepper, add half the goat's cheese, then toss to combine. Scatter with remaining goat's cheese to serve.