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Risoni with lemon pepper prawns

Name: Risoni with lemon pepper prawns
Yield: 4
Ingredients: 1 1/2 cups (160g) risoni pasta (orzo); Finely grated zest and juice of 2 lemons; 1 1/2 tablespoons finely chopped lemon thyme; 1/2 teaspoon ground white pepper; 1/2 teaspoon ground black pepper; 1kg green prawns, peeled, deveined (or 500g peeled green prawns); 1 tablespoon macadamia or grapeseed oil; 150g sugar snap peas; 150g snow peas; 2 tablespoons finely chopped chives; 1 cup snow pea sprouts

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

Fresh and full of flavour, this well-balanced meal encapsulates everything we love about summer.

1 1/2 cups (160g) risoni pasta (orzo)
Finely grated zest and juice of 2 lemons
1 1/2 tablespoons finely chopped lemon thyme
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1kg green prawns, peeled, deveined (or 500g peeled green prawns)
1 tablespoon macadamia or grapeseed oil
150g sugar snap peas
150g snow peas
2 tablespoons 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, white pepper, black pepper and 2 teaspoons 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.