Description
This lemon pesto lamb pasta is the ultimate spring-inspired pasta dish! The pasta is tossed in a lemon basil pesto sauce with easy homemade spicy grass-fed lamb sausage & springtime veggies like asparagus, broccolini, & spring peas. Each component enhances the others, building the perfect balance of flavor. The result is a restaurant-worthy pasta dish whose sum is greater than its parts – light-yet-bold, rich-yet-bright, & totally cozy-yet-feel-good!
When it comes to ingredients, freshness is key. Grab the best-looking spring veggies at the market & be sure to look for New Zealand grass-fed lamb – its flavor & quality is truly unrivaled! (Check the Recipe Notes, below, to learn more about New Zealand grass-fed lamb!)
An easy-to-make, 45-minute dinner perfect for a nice weeknight dinner at home or a springtime dinner party with family & friends.
Ingredients
- 1/2 pound spicy lamb sausage, below
- 1/2 cup lemon basil pesto, below
- 8 ounces orecchiette or short pasta of choice
- 4 ounces shelled English peas (about 2/3 cup), can sub frozen peas – see Recipe Notes
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, finely chopped or grated
- 1 1/2 pounds asparagus &/or broccolini, woody ends trimmed & chopped into bite-sized pieces
- 5 ounces baby spinach
- kosher salt & ground black pepper, to season
- for serving, as desired: fresh basil leaves, grated parmesan, crushed red pepper, etc.
for the spicy lamb sausage:
- 1/2 pound New Zealand grass-fed ground lamb
- 3 cloves garlic, finely chopped or grated
- 1/2 lemon, zested & juiced
- heaping 1/2 teaspoon fennel seed
- heaping 1/2 teaspoon Italian seasoning
- heaping 1/2 teaspoon paprika
- up to 1/2 teaspoon crushed red pepper flakes
- kosher salt & ground black pepper, to season
for the lemon basil pesto:
- 1 1/4 ounces fresh basil leaves & tender stems (about 1 cup loosely packed)
- 4 cloves garlic
- 1/2 lemon, zested & juiced
- 1/4 cup finely grated parmesan
- 2 tablespoons pine nuts
- 3–4 tablespoons extra virgin olive oil
- kosher salt & ground black pepper, to season
Instructions
Prep Note: Once you begin cooking, this lamb pasta comes together very quickly. I like to mix the spicy lamb sausage up first, setting it aside to rest while I get the pasta water boiling & chop the spring veggies. Have the pasta ready to drop as you begin to cook the veggies & it should be perfectly al dente by the time you’re ready to build the lamb pasta dish. These prep notes are included throughout the Recipe Directions, below, for your convenience.
- Mix the spicy lamb sausage: Combine all listed ingredients in a medium bowl. Season with 1/2 teaspoons kosher salt & ground black pepper, as desired. Use your hands to mix just until combined – take care to avoid over-mixing. Set aside to rest while you prep the other lamb pasta components. This is a great time to bring a pot of water to a boil for the pasta (see Step 3, below), chop the veggies according to the Ingredients List above, & prep the lemon pesto (see Step 2, below). Alternatively, you can transfer to an airtight container & store in the refrigerator for up to 3 days.
- Prep the lemon basil pesto: Place all listed ingredients except olive oil in a food processor. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Pulse to combine, stopping to scrape down the sides of the food processor as needed. With the processor running, slowly stream in the olive oil until your desired consistency is reached. Set aside, or transfer to an airtight container & store in the refrigerator for up to 1 week.
- Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add the pasta. Stirring often, cook to al dente according to package directions. About 2 minutes before al dente is reached, add the fresh peas to the pot to blanch as the pasta finishes cooking. Reserve 1 cup of the starchy pasta water. Drain the pasta & set aside.
- Brown the spicy lamb sausage: Add 1 tablespoon of the olive oil to a large skillet over medium-high heat. Once the oil is hot & shimmering, add in the sausage. Use a wooden spoon to break the sausage into fine, bite-sized crumbles as it cooks. The sausage should render & brown nicely – if it starts to brown too quickly, reduce the heat to medium or medium-low. Use a slotted spoon to transfer the browned sausage to a plate & set aside. Drain & discard any excess fat.
- Cook the aromatics & spring veggies: (This is a great time to drop your pasta & cook according to Step 3, above.) Return the skillet to medium heat. Add the remaining 1 tablespoon of olive oil. Once hot & shimmering, add the yellow onion. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Cook, stirring occasionally, until softened & translucent, 4-5 minutes. Stir in the garlic & cook until just fragrant, about 30 seconds to 1 minute. Add the asparagus or broccolini to the skillet, stirring to combine. Cook, stirring occasionally, until tender, 3-4 minutes longer.
- Build the lamb pasta: Reduce the heat under the skillet to medium-low. Add the lemon basil pesto from Step 2 to the skillet, along with the baby spinach. Add the pasta & blanched peas over top – the hot pasta will begin to wilt the spinach & loosen up the lemon basil pesto – along with the browned lamb sausage from Step 1 & toss to combine. Add in some of the reserved pasta water if the lamb pasta needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up. Cook over medium heat for 1-2 minutes, allowing the pasta to meld & absorb some of the lemon pesto sauce. [gallery columns="2" size="full" ids="28801,28802"]
- Serve: Portion the lemon pesto lamb pasta into individual pasta bowls, topping with additional grated parmesan & chopped fresh herbs as desired. Serve immediately. Enjoy!
Notes
- Ingredient Notes:
- New Zealand grass-fed lamb: The quality & flavor of New Zealand grass-fed lamb is seriously amazing, thanks in part to the fact that the temperate climate in New Zealand makes it one of the best places in the world for pasture-raised farming. Grass-fed lamb has a richer flavor profile & leaner texture because of all the rich nutrients in the animal’s diet. Its exceptional flavor is what makes this quick lamb pasta dish so special. Learn more & find New Zealand grass-fed lamb at a store near you!
- Fresh vs frozen peas: If you cannot find shelled fresh peas, frozen spring peas make a great substitute for this recipe as they’re picked & frozen at the peak of their ripeness. Rather than blanching the peas with the pasta as written, add the frozen peas to the skillet when you add the pesto & baby spinach (Step 6). While blanching is great for fresh peas, it will overcook frozen peas.
- Storage & Reheating: Leftover lamb pasta will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat on the stovetop or in the microwave, adding an extra splash of water or cooking stock to loosen up the lamb pasta as needed, until warmed through.
- 15-20 Minute Meal Prep: While there’s a few components involved in this grass-fed lamb pasta recipe, you can easily cut down on active prep required at dinnertime by prepping one or two in advance. Pick & choose from:
- Mix the spicy New Zealand lamb sausage according to Step 1 of Recipe Directions. Transfer to an airtight container & store in the refrigerator for up to 3 days. (5 minutes active prep)
- Prep the lemon basil pesto according to Step 2 of Recipe Directions. Transfer to an airtight container & store in the refrigerator for up to 1 week. (10 minutes active prep)
- Dice 1 medium yellow onion & trim + chop 1 pound asparagus or broccolini according to Ingredients List, above. Store in separate airtight containers in the refrigerator for up to 1 week. (5 minutes active prep)