NEW ZEALAND GRASS-FED LAMB
SHORT PASTA OF CHOICE
KOSHER SALT & GROUND BLACK PEPPER
SHELLED ENGLISH PEAS
EXTRA VIRGIN OLIVE OIL
YELLOW ONION & GARLIC
ASPARAGUS &/OR BROCCOLINI
BABY SPINACH
LEMON
FRESH BASIL
GRATED PARMESAN
PINE NUTS
Combine all the spicy lamb sausage in a medium bowl. Season with 1/2 teaspoons kosher salt & ground black pepper, as desired. Use your hands to mix the sausage until just combined. Set aside to rest while you prep the other components. Bring a pot of water to a boil, chop veggies, & begin prepping the lemon basil pesto!
Place all pesto ingredients except the 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 side as needed. Slowly stream in olive oil as the processor is running until desired consistency is reached. Set aside for later.
To a generously salted pot of boiling water, add the pasta. Stir often & cook until al dente. About 2 minutes before reaching al dente, add the fresh peas to the pot & allow to blanch as the pasta finishes cooking. Reserve 1 cup of starchy pasta water. Drain the pasta & set aside.
Add 1 tablespoon of the olive oil to a large skillet over medium-high heat. Once the oil is hot & shimmering add in the spicy lamb sausage. Use a wooden spoon to break into fine, bite-sized crumbles as it cooks. The sausage will render & brown nicely - reduce the heat to medium or medium-low if it starts to brown too quickly. Transfer the sausage with a slotted spoon to a plate & set aside. Drain & discard any excess fat.
Return the skillet to medium heat & add the remaining 1 tablespoon of olive oil. Once hot & shimmering, add yellow onion. Season with 1/2 teaspoon kosher salt & ground black pepper, as desired. Cook, stirring occasionally, until soft & translucent (4-5 minutes). Stir in garlic & cook until fragrant (30 seconds - 1 minute). Add the asparagus &/or broccolini to the skillet, stirring to combine. Cook, stirring occasionally until tender 3-4 minutes longer.
Reduce the heat under the skillet to medium-low. Add the lemon basil pesto from Step 2, along with the baby spinach. Add the pasta & blanched peas over top. Add in the spicy lamb sausage from Step 1, tossing to combine. Add in some reserved pasta water if the lamb pasta needs to loosen up or a handful of parmesan if it needs to tighten up. Cook over medium heat for 1-2 minutes, allowing the pasta to meld together.
Portion the lemon pesto lamb pasta into individual pasta bowls, topping with additional grated parmesan & chopped fresh herbs as desired. Serve immediately!