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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