1 cup uncooked Risoni/Orzo
1 lemon (zest and juice)
1/4 cup Greek Yoghurt
Salt and Pepper to taste
1 cup Frozen Peas
1 cup diced Capsicum (optional)
Cook Risoni as per instructions. 5 minutes before the pasta is cooked throw in the peas and capsicum with the pasta.
While the risoni is cooking zest and juice one lemon place in mixing bowl with yoghurt, salt and pepper. Mix until smooth.
When the pasta and peas are cooked reserve one cup or the cooking water before draining pasta. Place pasta in back in pot and pour over half of the yoghurt mixture and half 1/3 of the pasta water. Allow to cool for about 5 minutes pour over the remaining yoghurt mixture and stir through with the herbs of choice, then serve. If serving cold allow to cool then pour over enough of the remaining pasta water to loosen the mixture.
LaLa was supervising as usual.