Preparation time 15 minutes
Cooking time 30 minutes
Tick off the ingredients as you buy them
Finely slice leek and sauté in one tablespoon oil in a large pot over low heat for 10 minutes until soft. Add stock, Val Verde Diced Tomatoes and peas, bring to the boil and season to taste. Keep six prawns whole and chop the rest. Add prawns and risoni to soup and simmer until just cooked. Stir in two tablespoons olive oil. Serve immediately drizzled with pesto, ensuring one whole prawn is added to each serving plate.
For extra flavor, use a prawn stock made using prawn shells.