Recipe: Lamb, bean and pea pasta

FIONA SMITH
Last updated 13:17 12/05/2014
Lamb
Aaron McLean
DINNER IN A FLASH: You can whip this tasty lamb, bean and pea pasta up in under half an hour.

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No time to make roast lamb with veges and mint sauce? Try this hearty, flavour-packed dish instead.

LAMB, BEAN AND PEA PASTA


NEED TO KNOW

Main ingredient Lamb
Type of dish Pasta
Course Dinner
Cooking time <30 min
Serves/makes 4
Special options Kid-friendly

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

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.

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