GROUND LAMB lemon fennel seed italian seasoning paprika crushed red pepper flakes orecchiette or short pasta shelled english peas olive oil yellow onion garlic asparagus and/or broccolini baby spinach fresh basil grated parmesan pine nuts S&P
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.
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
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.
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. Use a slotted spoon to transfer the browned sausage 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 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.
Reduce heat under the skillet to medium-low. Add the lemon pesto to the skillet, along with the baby spinach. Add the pasta & blanched peas over top, along with the browned lamb sausage & 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.
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