Prawn, Snowpea and Persian Fetta Risoni
An elegant salad with sweet prawns, fetta and risoni.
|Preparation Time:||10 minutes|
|Cooking time:||15 minutes|
- 500g risoni (rice-shaped pasta)
- 2 x 180g Persian Fetta
- 3 spring onions, finely chopped
- 500g peeled green prawn cutlets
- 200g snowpeas, trimmed
- 1/2 cup dry white wine
- 1/2 cup finely sliced mint
Cook risoni in a large pot of salted boiling water until al dente. Drain. Pour oil from Persian Fetta into the pot and sauté spring onions, prawns and snowpeas until prawns are just pink, add wine and simmer 1 minute. Toss in risoni and stir. Allow to cool. To serve, spoon half the pasta onto a large serving platter and top with half the crumbled Persian Fetta and fresh mint. Repeat layers and serve.
•To serve this as a hot pasta dish, stir in half the Persian Fetta and mint, reserving some mint for garnish, and stir until Fetta has melted and coated the pasta. Portion into serving bowls and top with remaining Persian Fetta and mint.
•Portion into small serving bowls or Chinese noodle boxes to serve as party fork food.
•Smoked chicken slices can be used instead of prawns.