Recipe Provided By“The Curious Plate”
- 1/2-pound short pasta
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pound ground American Lamb
- 1 (15 oz) can 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 cup jarred basil pesto
- 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 pasta water. Set aside.
Next, preheat a large non-stick skillet to medium-high heat. Melt the butter and add the olive oil and ground American lamb. Using a wooden spoon, break up the lamb and cook until the internal temperature of 160 degrees is reached. Remove the ground lamb from the skillet and place in a bowl.
In the same skillet, add the asparagus, onions, peas, garlic, kosher salt, and pepper. 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.
Note: USDA recommends ground lamb reach an internal temperature of 160F.