One-pan summer risoni

Create art on a plate with this colourful summer risoni. Ready in just ten minutes!

• 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
• Finely grated zest and juice of 1 lemon
• 2 (x 150g) hot-smoked salmon fillets

1. 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.

2. 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.