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2 minutes
8 minutes
10 minutes
- 400g risoni or orzo pasta
- 1 bunch asparagus, trimmed, cut into 2cm lengths
- 200g sugar snap peas
- 80ml feta
- 1/2 bunch parsley, leaves chopped
- Zest and juice of 1 lemon
- 2 (x 150g) hot-smoked salmon fillets
- 1. Boil water and salt in a saucepan. Cook risoni over medium heat for 7 minutes until al dente. Add asparagus and sugar snap peas for the last 2 minutes. Drain, saving 1/2 cup (125ml) cooking liquid, and combine with risoni in the pan.
- Pour the reserved oil mixture into the pan with parsley and zest. Season with salt and pepper. Crumble the salmon and feta into small pieces, then add them to the risoni mixture and toss everything together. Finish by squeezing fresh lemon juice over the dish before serving.
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