| Pasta Primavera with Spring Lamb and Herb Meatballs | ||||
| “Primavera” is, of course, the Italian word for “spring.” In light of the spring theme, the meatballs for this dish are made with ground lamb and seasoned with mint, parsley, rosemary and a little oregano. The lamb makes a nice addition to classic pasta primavera, loaded with fresh veggies and a sauce with a touch of cream. Serves 4 to 6. Alone, the meatballs make a great appetizer when served with Greek tzatsiki sauce or stuffed into a pita with lettuce, tomatoes and feta cheese! Meatballs: 1 pound ground lamb 3 cloves garlic 1 egg 1/2 cup seasoned or plain dried breadcrumbs 1 teaspoon each dried mint, rosemary, parsley, sea salt 1/2 teaspoon each ground pepper, dried oregano 1/4 cup Mediterraneo Rosmarino Olive Oil In a food processor, pulse garlic. Add lamb and pulse to blend. With the machine running, add breadcrumbs, then egg and seasonings. Shape into balls no larger than 1/2 inch in diameter. This can be done up to 48 hours ahead -- wrap the meatballs well and refrigerate, covered, until cooking time. Heat the Rosemary olive oil in a frying pan and cook the meatballs until well browned on all sides. Remove from oil and set aside. For Pasta: 1 carrot, sliced thinly 1 small zucchini, sliced thinly 1 cup fresh or frozen asparagus, chopped into 1/2" pieces 4 green onions, white and light green parts only, sliced 1 jar Mediterraneo Artichoke Hearts in Oil, drained well and rinsed, then quartered 1/2 jar Mediterraneo Seasoned Peppers in Oil, drained and chopped 2 cloves garlic, smashed 2 Tablespoons Mediterraneo Rosmarino Olive Oil 1 cup chicken broth 1/2 teaspoon each dried basil, parsley, oregano, rosemary, mint 1/2 cup heavy cream 1 pound Fettuccine 1/2 cup Parmigiano-Reggiano cheese, grated Cook the pasta in plenty of salted boiling water until al dente, about 10 minutes. Drain and add to finished sauce. For sauce, heat Rosemary Olive Oil in a large pan big enough to hold the pasta (I recommend a stove top wok pan.) When oil is hot, add garlic. When garlic is fragrant, add carrots, onions, asparagus and zucchini. Sauté over medium heat until softened, about 8 minutes. Add the artichokes and peppers. Add the broth and raise the heat to high. Add salt and pepper to taste, along with dried herbs. Let sauce reduce 10 minutes, then reduce heat to low. Add cream, meatballs and pasta; toss while heating through to blend. Sprinkle with cheese and toss again. Serve with freshly ground black pepper and more cheese, if desired. |
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