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Smoked salmon and pea risoni with coriander mojo

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B6, B9, H, C, P
    MineralsSelenium, Copper, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 400g risoni pasta (orzo)

    3. 1 cup (120g) frozen peas

    4. Zest and juice of 1 lemon

    5. 1 tbs olive oil

    6. 1/2 tsp mild paprika

    7. 2 tbs toasted pine nuts

    8. 6 spring onions, thinly sliced

    9. 1/2 cup coriander leaves, chopped

    10. 4 (2 x 175g packs) hot-smoked salmon portions (see note)

    11. Coriander mojo

    12. 1 small green capsicum, roughly chopped

    13. 1/2 cup flat-leaf parsley leaves

    14. 1/2 cup coriander leaves

    15. 1/2 cup long green chilli, seeds removed, chopped

    16. 1 garlic clove

    17. 2 tsp white wine vinegar

    18. 2 tbs olive oil

    Instructions Jump to Ingredients ↑

    1. Cooke the risoni in a large saucepan of boiling water according to packet instructions. Add the peas to the pan for the final 3 minutes of cooking time. Rinse the pasta and peas under cold water, then drain well and place in a large bowl.

    2. While the pasta is cooking, blend all the mojo ingredients in a blender until smooth. Season well with salt and pepper.

    3. Stir a third of the mojo into the pasta with the lemon zest and juice, oil, paprika, pine nuts, spring onion and coriander. Flake the salmon with a fork, then add to the pasta and gently stir through. Season to taste with salt and pepper. Serve the pasta with with the remaining mojo to drizzle.

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