Bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water.
COOK THE RISONI
Drop the Risoni into the water and stir. Cook as per the instructions on the pack.
PREPARE THE DRESSING
In a bowl mix all the ingredients and add Pesto Genovese and lime juice.
DRAIN THE RISONI
Drain the pasta, saving one ladle of cooking water. Rinse the Risoni quickly with water to remove excess starch. Then toss Risoni, and cooking water in with the Pesto mixture, and stir until well coated with the sauce.
COMBINE AND SERVE
Add the ocean trout and season with salt and pepper to taste. Serve with a drizzle of Extra Virgin Olive oil.
