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Pea, Chorizo and Risoni Pasta Salad
Ingredients
  • 2 cups (440g) risoni
  • 3 (330g total) smoked chorizo sausages, cut into 2cm chunks
  • 500g fresh garden peas, podded
  • 500g sugar snap peas, strings removed
  • 250g Persian feta, crumbled
  • 3 long green shallots, green part sliced on the diagonal, white part reserved (see notes)
  • subheading: Dressing:
  • 150ml extra virgin olive oil
  • 1 bunch flat-leaf parsley, cut into quarter lengths, plus extra ½ cup leaves, to serve
  • 1 bunch chives, cut into quarter lengths
  • ½ bunch mint, leaves picked, plus extra ½ cup leaves, to serve
  • 2 eschalots, thinly sliced
  • 1 garlic clove, thinly sliced
  • Finely grated zest and juice of 1 lemon
  • 2 ½ tbs red wine vinegar
Note: Ingredients may have been altered from the original.
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