Spring Pesto Lamb Pasta
Spring Pesto Lamb Pasta is an easy and delicious spring-inspired recipe. Made with American ground lamb, fresh peas, asparagus, pasta, and tossed with pesto. It's a great meal to make any night of the week!
Ingredients
- 1 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 lb American ground lamb
- 1/2 lb Short grain pasta
- 1 15oz Can of peas, drained
- 2 cups Jarred pesto
- 1/2 lb Asaparagus, cut into thirds
- 1 large Yellow onion, diced
- 2 cloves Garlic, minced
- Microgreens, for garnish
- Grated parmesan, for garnish
- Kosher salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain the pasta, but reserved 1 ½ 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. Next, 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!
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