Risoni with lemon pepper prawns

Ingredients (serves 4)

• 1 1/2 cups (160g) risoni pasta (orzo)
• Finely grated zest and juice of 2 lemons
• 1 1/2 tbs finely chopped lemon thyme
• 1kg green prawns, peeled, deveined (or 500g peeled green prawns)
• 1 tbs macadamia or grapeseed oil (see note)
• 150g sugar snap peas
• 150g snow peas
• 2 tbs finely chopped chives
• 1 cup snow pea sprouts

Method

1. Cook risoni in a pan of boiling salted water according to packet instructions. Drain.
2. Meanwhile, combine lemon zest, lemon thyme, 1/2 tsp ground white pepper, 1/2 tsp ground black pepper and 2 tsp sea salt in a bowl. Add prawns and toss to coat.
3. Heat oil in a large pan over high heat. Cook prawns, stirring, for 2 minutes until just changed in colour. Add sugar snap peas and cook for 1 minute. Add snow peas and cook for 1 minute or until vegetables are just tender. Stir in risoni, juice, chives and almost all of the sprouts. Garnish with remaining sprouts and serve.

Notes

• Macadamia or grapeseed oil are available from supermarkets.

Source

delicious. – February 2009, Page 131
Recipe by Olivia Andrews