Farfalle Pasta and Ground Lamb
Prep Time: 20 minutes Cook Time: 13 minutes Servings: 4-6 Source: The Culinary Vegetable Institute at The Chef’s Garden Summer is the season of quickly cooking ingredients, and this recipe highlights that sentiment; […]
Ingredients
- 1 ½ lb of ground lamb and bacon base
- 1 16 oz box of Barilla Farfalle Pasta
- 20 Wax Beans, ends removed, cut into thirds
- 2 Medium Beets, peeled and julienned (shaved into thick chips on a mandoline, then cut into thin strips with a knife)
- A handful of shelled English peas
- 3 Baby Squash, thinly shaved on a mandoline
- 3 Baby Carrots, thinly shaved on a mandoline
- Olive oil TT
- Salt and pepper TT
Directions
- Prepare the vegetables as described in the ingredient list while you bring a large pot of salted water to the boil.
- Divide your lamb mix using a small 1oz scoop to form about 20 or so meatballs. Shape them into spheres using damp hands.
- When they are shaped, transfer them to an oiled sauté pan then wash your hands.
- See box instructions for cooking pasta to al dente. Set a timer for 1 minute less than the recommended cooking time. Add the pasta to the water then start the timer.
- While the pasta is cooking, wash all of your prepared vegetables.
- Place the pan with the meatballs on a burner and cook on medium-high heat, occasionally agitating the pan, so that the meatballs brown on the surface and cook through.
- When the timer goes off, add the prepared vegetables to the pot of pasta and cook for an additional 45 seconds before straining contents of the pot.
- Transfer the cooked pasta and blanched vegetables to a mixing bowl or wide pot, dress with olive oil and add the meatballs.
- Season to taste and serve with fresh herbs.
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