One-pan summer risoni

Name: One-pan summer risoni
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 400g risoni or orzo pasta; 1 bunch asparagus, trimmed, cut into 2cm lengths; 200g sugar snap peas; 200g Persian feta, or other marinated feta, drained, 1/3 cup (80ml) marinating oil mixture reserved; 1/2 bunch parsley, leaves chopped; Zest and juice of 1 lemon; 2 (x 150g) hot-smoked salmon fillets

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Prep Time: 2 minutes

Cook Time: 8 minutes

Total: 10 minutes

Servings: 4

Cost: $6.79 /serving

Author : Warren Mendes

dinner quick family friendly

Ingredients

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400 grams risoni or orzo pasta1 bunch asparagus, trimmed, cut into 2cm lengths200 grams sugar snap peas200 grams Persian feta, or other marinated feta, drained, 1/3 cup (80 milliliters) marinating oil mixture reserved1/2 bunch parsley, leaves choppedZest and juice of 1 lemon2 (x 150 grams) hot-smoked salmon fillets

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Instructions

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Step 1

Boil the kettle. Place a saucepan over high heat and add boiling water and 1 tsp salt. Add risoni, reduce heat to medium, then simmer for 7 minutes or until al dente, adding asparagus and sugar snap peas for the final 2 minutes. Drain, reserving 1/2 cup (125ml) cooking liquid. Return reserved liquid to pan with risoni mixture.

Step 2

Add reserved oil mixture to pan with parsley and zest. Season. Break up the salmon and feta into bite-sized pieces, add to the risoni mixture and toss to combine. Squeeze over lemon juice to serve.