Orecchiette with Lamb and Asparagus
Based on a Giada De Laurentiis recipe, I made this when I was finally able to purchase some lamb. I only tweaked it a little bit.
1 pound Orecchiette pasta
1/4 cup Olive Oil
2 cloves Garlic (minced)
1 pound Lamb Burger
1 cup Frozen Peas (thawed)
1 bunch of Asparagus (cut into 1/2 inch pieces)
15.5 oz can Diced Tomatoes
2 cups Parmesan Cheese (freshly grated)
1 teaspoon fresh Thyme (chopped)
Bring a large pot of water to boil.
Season well with salt.
Cook the pasta for two minutes less than listed on the package.
Drain well, reserving 1 cup of Pasta Water
Meanwhile, in a large skillet over medium-high heat.
Add 2 tablespoons of Olive Oil and Garlic and sweat until fragrant.
Add the Lamb Burger and cook, breaking apart, until cooked through and beginning to brown.
Add the Peas, Asparagus, and Tomatoes and toss well to coat.
Season with 1/4 teaspoon Salt.
Add 1/2 cup Pasta water and simmer for 3 minutes.
Add the pasta to the sauce and sprinkle 1 1/2 cups Parmesan on the bare pasta.
Toss it with the sauce, adding the remaining 1/2 cup Pasta Water as needed to create a light tomato sauce.
Stir in the Thyme.
Drizzle with the remaining 2 tablespoons of Olive Oil and 1/2 cup of Parmesan Cheese.
Note - when I made this, I had a real problem with my Orecchiette sticking together. I think next time, I'll use Bowties.