Lamb, Mint & Pea Orecchiette Pasta

Cook Pasta:

Heat a medium pot of salted water to boiling on high. Once boiling, add orecchiette pasta and cook about 8 to 10 minutes, or until al dente still slightly firm to the bite. Reserve at least 1 cup of the pasta cooking water and drain the pasta thoroughly. Lightly drizzle over olive oil; stir through then set aside.

Prepare Ingredients:

While the pasta cooks, wash the fresh produce. Peel and slice the garlic. Pick and roughly chop or tear the mint leaves; discarding stems. Cut off and discard the root ends of the spring onion, then thinly slice.

Cook Aromatics:

In a large pan, heat olive oil on medium until hot. Add the spring onion and garlic and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.

Add Lamb:

Increase the heat to medium-high, add the lamb mince, breaking up as you add. Season with salt and pepper and cook, stirring occasionally 2 to 3 minutes, or until browned and cooked through.

Finish Pasta:

Add the peas, cooked pasta, butter, half of both the Parmesan cheese and mint saving the rest for garnish and ½ - ¾ cup of the reserved pasta water. Cook, stirring occasionally, 3 to 5 minutes, or until slightly reduced, well combined and heated through. If the sauce starts to look dry, add as much of the remaining pasta cooking water as you’d like to reach your desired consistency.

You Plate It:

Remove from heat and season with salt and pepper to taste. Top with the remaining parmesan cheese and mint to taste. Enjoy!