Risoni with capers, lemon & parsley

Risoni with capers, lemon & parsley

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Deliciously simple, this side dish combines rice-shaped pasta with a tangy dressing along with capers that provide little bursts of flavour.

The ingredient of Risoni with capers, lemon & parsley

  1. 1 tablespoon fresh lemon juice
  2. 2 teaspoons olive oil
  3. 2 teaspoons white wine vinegar
  4. Pinch of caster sugar
  5. 305g (1 1/2 cups) Barilla dried risoni pasta
  6. 4 shallots, ends trimmed, thinly sliced
  7. 1 1/2 tablespoons baby salted capers, rinsed, coarsely chopped
  8. 1/2 cup fresh continental parsley leaves

The instruction how to make Risoni with capers, lemon & parsley

  1. Use a fork to whisk together the lemon juice, olive oil, vinegar and sugar in a small bowl.
  2. Cook the risoni in a large saucepan of salted boiling water for 8 minutes or until al dente. Rinse under cold running water and drain well.
  3. Combine the risoni, shallot, capers and parsley in a large bowl. Pour over the dressing and stir gently to combine. Season with pepper. Serve immediately.

Nutritions of Risoni with capers, lemon & parsley

fatContent: 198.37 calories
saturatedFatContent: 2 grams fat
carbohydrateContent:
sugarContent: 37 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent:
cholesterolContent: 6 grams protein
sodiumContent:

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