Risoni with capers and lemon

serves 6 totally core or 3 points per serve

Deliciously simple side dish. goes well with chicken or fish or just a tossed salad.

1 tbs fresh lemon juice
2 tsp olive oil
2 tsp white wine vinegar
pinch of castor sugar (dont worry about a pinch)
1 1/2 cups (300g) of risoni pasta (small rice like grain pasta, barilla brand)
4 shallots, ends trimmed, thinly sliced
1 1/2 tbs baby salted capers, rinsed and coursely chopped
1/2 cup fresh continental parsley leaves


Use a fork to whisk together the lemon juice, olive oil, vinegar and sugar in a small bowl.
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.
combine the risoni, shallot, capers and parsley in a large bowl. Pour over the dressing and stir gently to combine. Season with pepper. Serve.