PRAWN, LEMON AND BASIL RISONI

PREPARATION TIME: 15 MINS COOKING TIME: 10 MINS SERVES 2 (AS A MAIN)

100g dried risoni, small pasta

or gluten-free pasta

3 tsp extra virgin olive oil

500g green prawns, peeled

(tails left on) and deveined 2 garlic cloves, crushed

1 bunch asparagus, woody ends

trimmed, diagonally sliced

1/2 red capsicum, seeded, sliced 80g (1/2 cup) fresh or frozen peas 200g grape tomatoes, halved

1/2 bunch basil, leaves picked Zest and juice of 1 lemon Freshly ground black pepper 10g parmesan shavings

1 Cook the risoni in a small saucepan of boiling water for 10-12 minutes or until tender.

2 Meanwhile, heat the oil in a medium non-stick frying pan over medium-high. Add prawns, garlic, asparagus, capsicum and peas. Cook, stirring often, for 2 minutes. Add tomatoes and cook, tossing often, for 1 minute or until prawns are just cooked. 3 Drain risoni and return to the pan. Add the prawn mixture, basil, lemon zest and juice, and pepper. Toss to combine and heat through. Serve risoni sprinkled with parmesan.

COOK’S TIP

You can replace the peas with sugar snap peas or shredded snow peas. Also, try replacing the basil with flat-leaf parsley leaves and the parmesan with 50g low-fat ricotta.