400g butternut pumpkin, peeled and cut into 1 1/2cm pieces
3/4 cup risoni dried pasta
125g can corn kernels, drained
3 green onions (shallots), thinly sliced
2 slices chargrilled red capsicum, diced (you can buy from deli in woolies or coles)
1 slice chargrilled eggplant, diced
1/2 cup frozen peas, thawed
1/3 cup freshly chopped flat-leaf parsley
1 tablespoon extra virgin olive oil
1/2 lemon juiced
Preheat oven to 220C fan-forced. Place pumpkin on a baking tray lined with baking paper. Cook pumpkin for 20-25 minutes or until golden and crisp. Remove and set aside.
Cook pasta in a saucepan of salted boiling water according to packet directions. Drain, rinse under cold water and place in a large bowl.
Add corn, green onions, capsicum, eggplant, parsley, oil and lemon juice. Toss well to combine.
Serve risoni with barbecue lamb chops.
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