Pesto lamb pasta is a delicious and hearty dish perfect for a springtime dinner that comes together in half an hour. This recipe combines tender ground lamb with fresh and seasonal vegetables, including asparagus, peas, onions, and garlic, for a burst of flavor in every bite. The dish is then topped off with a creamy and herbaceous pesto sauce, which is complemented by the nutty taste of grated parmesan and fresh microgreens.
Pasta with Pesto, Ground Lamb, Asparagus, and Peas
1 package of Central Grazing ground lamb
1/2-pound short pasta
1 tablespoon unsalted butter
1 tablespoon olive oil
1 (15-oz.) can of peas, drained
1/2-pound asparagus, cut into thirds
1 large yellow onion, chopped
2 garlic cloves, minced
Kosher salt to taste
Freshly ground pepper to taste
2 cups jarred basil pesto
To Garnish:
Microgreens
Grated Parmesan cheese
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain the pasta, but reserve 1 1/2 cups of pasta water. Set aside.
Next, preheat a large nonstick skillet over medium-high heat. Melt the butter and add the olive oil and ground lamb. Using a wooden spoon, break up the lamb and cook through before draining and setting the lamb aside in a bowl.
Add the asparagus, onions, peas, garlic, kosher salt, and pepper in the same skillet. Cook the vegetables over medium heat, adding more olive oil if necessary, for about 5 to 6 minutes. Once cooked, add the ground lamb and stir to combine.
Add in the pasta and pesto. Stir to combine and pour in the reserved pasta water to help spread the pesto. Continue to stir until everything is well combined.
Remove from heat and garnish with microgreens and grated parmesan.
