One-Pan Summer Risoni | Command Cooking

Ingredients

• 14 ounces risoni or orzo pasta
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 3/4 cup sugar snap peas
• 3/4 cup Persian feta or other marinated feta, 1/3 cup of the marinating oil mixture reserved
• 1/2 bunch parsley, chopped
• 1 lemon, finely zested and juiced
• salt, to taste
• pepper, to taste
• 2 smoked salmon filets, cooked and warm