Recipe Background
The One-Pan Summer Risoni has all the fresh flavors of summer in just 1 dish! It’s the perfect combo of pasta, smoked salmon, fresh sugar snap peas, crunchy asparagus, and marinated sharp feta. The One-Pan Summer Risoni is topped with a squeeze for a hit of sunshine that you won’t be able to get enough of. This pasta is hearty, savory, and delicious for any meal of the day, and with little cleanup!
The One-Pan Summer Risoni has all the fresh flavors of summer in just 1 dish! It’s the perfect combo of pasta, smoked salmon, fresh sugar snap peas, crunchy asparagus, and marinated sharp feta. The One-Pan Summer Risoni is topped with a squeeze for a hit of sunshine that you won’t be able to get enough of. This pasta is hearty, savory, and delicious for any meal of the day, and with little cleanup!
Ingredients
- 14 ounces risoni or orzo pasta
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 3/4 cup sugar snap peas
- 3/4 cup Persian feta or other marinated feta 1/3 cup of the marinating oil mixture reserved
- 1/2 bunch parsley chopped
- 1 lemon finely zested and juiced
- salt to taste
- pepper to taste
- 2 smoked salmon filets cooked and warm
Directions
- Cook the risoni or the orzo until al dente according to package directions.
- During the pasta’s final 2 minutes of cooking time, add the asparagus and sugar snap peas to the boiling water.
- Drain the pan, reserving 1/2 cup of the cooking liquid.
- Return the risoni or the orzo mixture to the pan with the reserved cooking liquid.
- Add the reserved marinating oil, the parsley, and lemon zest to the pan.
- Season the mixture to taste.
- Crumble the salmon into bite-sized pieces.
- Add the salmon pieces and the feta to the mixture, tossing to combine.
- Squeeze the lemon juice over the dish, and serve!
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