Risoni with asparagus, cottage cheese and cumin
| Ingredients | |
| 16 | green asparagus, cut in half lengthwise |
| 500g | risoni pasta, cooked al dente |
| 5ml | cumin seeds |
| 60ml | extra virgin olive oil |
| 250ml | cottage cheese |
| Zest and juice of 1 lemon | |
| Salt and ground black pepper | |
| Parmesan shavings | |
| 500g | prawns (optional) |
| 1 tin | granadilla pulp (optional) |
Method
- Cook the asparagus in boiling water for 3 minutes and rinse with cold water to refresh.
- Toast the cumin seeds in a dry pan until they start to brown and release their flavour.
- Toss the pasta, olive oil, asparagus and cumin in a bowl.
- Spoon over the cottage cheese, drizzle with lemon juice and sprinkle with lemon zest and parmesan shavings.
- Season with salt and pepper.
- You can also add the prawns on top to change a great salad into a full meal.
Method for prawns
- Place the frozen prawns in a glass bowl. Cover with boiling water. (TIP: never cook prawns from frozen – they become rubbery).
- Drain and cook in butter or olive oil until just done.
- Add a tin of granadilla pulp to the prawns and cook until glazed all over.
- Serve on the risoni salad.
