No time to make roast lamb with veges and mint sauce? Try this hearty, flavour-packed dish instead.
LAMB, BEAN AND PEA PASTA
|3 tablespoons olive oil|
|500g lamb mince|
|2 teaspoons Worcestershire sauce|
|1 clove garlic, sliced|
|zest and juice of 1 lemon|
|1 sprig rosemary|
|400g can borlotti beans, drained|
|350g pasta (such as dried orecchiette or try gnocchi)|
|2 cups frozen peas|
|1⁄2 cup loosely packed mint leaves|
|4 tablespoons pine nuts, toasted|
|extra virgin olive oil and shaved pecorino to serve (optiona|
NEED TO KNOW
|Type of dish||Pasta|
|Cooking time||<30 min|
1. Bring a large saucepan of water to the boil and salt it well then heat 1 tablespoon of oil in a pan over medium-high heat. Add the lamb and Worcestershire sauce. Fry until browned, remove to a plate, reduce the heat and add the remaining oil, garlic, zest, rosemary and beans. Cover and cook for 5 minutes.
2. Meanwhile, add the pasta to the boiling water and cook according to the packet directions until al dente.
3.Add the peas and 4 tablespoons of the pasta cooking water to the bean mix. Cook for 3 minutes then add the mince and season with salt and freshly ground black pepper.
4. Drain and stir the pasta through the mince mixture with the lemon juice and mint. Top with pine nuts, extra virgin olive oil and shaved pecorino.