Stir-fried risoni

1. Finely grate zest from 1 lemon half, then juice. Cut remaining half into 4 wedges. Cook risoni in a large saucepan of boiling water for 8-10 minutes or until tender but firm to the bite. Drain; rinse under cold water.
2. Heat a wok over high heat. Add oil; swirl to coat base and sides. Stir-fry lamb, breaking up lumps, for 2-3 minutes or until lamb is browned. Add the sun-dried tomato pesto; stir-fry for 1 minute more.
3. Add risoni, olives, tomato, zest and juice; stir-fry until hot. Remove from heat. Add half the parsley; toss to combine.
4. Spoon risoni into bowls. Top with feta and remaining parsley. Serve with lemon.