Ingredients for One 150 grams free range pork medallion 10 grams basil 1 tbsp almonds 1 tomatoes 0.5 cup risoni 0.5 zucchini 80 grams broccoli extra virgin olive oil - PANTRY ITEM salt & pepper - PANTRY ITEM Ingredients for Two 300 grams free range pork medallion 20 grams basil 2 tbsp almonds 1 tomatoes 1 cup risoni 1 zucchini 160 grams broccoli extra virgin olive oil - PANTRY ITEM salt & pepper - PANTRY ITEM Ingredients for Three 600 grams free range pork medallion 30 grams basil 4 tbsp almonds 2 tomatoes 2 cup risoni 2 zucchini 320 grams broccoli extra virgin olive oil - PANTRY ITEM salt & pepper - PANTRY ITEM Ingredients for Four 900 grams free range pork medallion 40 grams basil 6 tbsp almonds 3 tomatoes 3 cup risoni 3 zucchini 480 grams broccoli extra virgin olive oil - PANTRY ITEM salt & pepper - PANTRY ITEM Prep: wash and chop zucchini wash and cut broccoli into small florets halve tomatoes wash, remove leaves and tear basil Method: 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. For the pesto, place basil, almonds and a generous splash of oil in a food processor. Process until a chunky paste forms. Season well. 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. 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. Serve pesto risoni greens topped with pork.