Whip up a delicious dinner using pantry staples
1½ cups risoni (300g)
1 tblsp olive oil
1 small onion, finely chopped
100g green beans, trimmed, halved
300ml tub light thickened cooking cream
2 tblsps lemon juice
200g packet Tassel Tasmanian Smoked Salmon Pieces for Cooking
¼ cup finely chopped fresh chives
Salt and pepper, to taste
Cracked black pepper and lemon wedges, to serve
Cook risoni in a large saucepan of boiling, salted water until tender. Drain, reserving ¹∕³ cup cooking liquid.
Heat oil in a large, non-stick frying pan over a medium heat. Add the onion. Cook, stirring occasionally, until soft. Stir in beans, cream, juice and reserved cooking liquid. Bring a to boil. Boil for 2 minutes.
Add risoni, salmon and chives to the pan. Stir over a low heat until hot. Season with salt and pepper. Transfer to a serving dish.
Serve immediately with cracked black pepper and lemon wedges.