Name: Asparagus, snow pea and lemon risoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 1 brown onion, chopped; 3 garlic cloves, crushed; 82.50 gm dry white wine; 765.00 gm chicken style liquid stock; 415.00 ml dried risoni pasta; 2 bunches asparagus, trimmed, cut into 4cm lengths; 150g snow peas, trimmed, halved; 65.63 gm lemon juice; 62.50 ml chopped fresh flat-leaf parsley; 100g feta, crumbled; 2 tsp finely grated lemon rind

Asparagus, snow pea and lemon risoni

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

One-pot pasta with creamy feta balanced by zesty lemon.

Ingredients:

1 brown onion, chopped
3 garlic cloves, crushed
82.50 gm dry white wine
765.00 gm chicken style liquid stock
415.00 ml dried risoni pasta
2 bunches asparagus, trimmed, cut into 4cm lengths
150g snow peas, trimmed, halved
65.63 gm lemon juice
62.50 ml chopped fresh flat-leaf parsley
100g feta, crumbled
2 tsp finely grated lemon rind

Instructions:

In a heavy-based saucepan or flameproof casserole dish, heat oil over medium-high heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute. Pour in wine and simmer until almost evaporated. Stir in stock and 1 1/2 cups cold water, cover, and bring to a boil.
Stir in risoni and bring the stock mixture to a boil. Lower the heat to medium and simmer uncovered for 15 minutes, stirring occasionally, until the risoni is just tender and the liquid is nearly absorbed. Add the asparagus and snow peas during the last 2 minutes of cooking.
Mix in fresh lemon juice and finely chopped flat-leaf parsley. Season with a dash of salt and pepper. Garnish with crumbled feta cheese and a hint of lemon zest before serving.

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