Prawn, Snowpea and Crumbled Fetta Risoni
25 min
Serve 6-8
Ingredients
2 x 200g South Cape Crumbled Fetta Classic
500g risoni (rice-shaped pasta)
¼ cup extra virgin olive oil
1 clove garlic, crushed
3 spring onions, finely chopped
500g peeled green prawn cutlets
200g snowpeas, trimmed
½ cup dry white wine
½ cup finely sliced mint
Method
- Cook risoni in a large pot of salted boiling water until al dente. Drain.
- Heat olive oil in the pot and sauté garlic, 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 South Cape Crumbled Fetta and fresh mint.
- Repeat layers and serve.
