PRAWN, SNOWPEA & CRUMBED FETTA RISONI
Try this delicious Prawn, Snowpea & Crumbed Fetta Risoni
for 6-8 servings
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
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 snow peas 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 <strong>South Cape Crumbled Fetta and fresh mint. Repeat layers and serve.