Lamb & Risotto-Style Ditalini Pasta with Spring Onion & Green Beans
Entrées,  Recipes

Lamb & Risotto-Style Ditalini Pasta with Spring Onion & Green Beans

Fresh mint and lemon brighten up this hearty pasta dinner.

Using lamb instead of beef (or in this case, in addition to beef) is such a nice way to switch things up when it comes to dinner. We really enjoyed this Blue Apron meal – the 2 meats complimented each other beautifully!

Lamb & Risotto-Style Ditalini Pasta with Spring Onion & Green Beans

It was nice having the crisp-tender beans folded into the pasta, which gets creaminess from Parmesan cheese and a bit of butter. I wouldn’t say that this actually reminded me of risotto, but it definitely was a big bowl of comfort food.

Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons. When it calls for a “large bunch”, it’s usually about twice that amount.

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Lamb & Risotto-Style Ditalini Pasta with Spring Onion & Green Beans

  • Yield: 2 servings

Description

Fresh mint and lemon brighten up this hearty pasta dinner.


Ingredients

  • 7 Ounces Ground Lamb & Beef Blend
  • 5 Ounces Ditalini Pasta
  • 6 Ounces Green Beans
  • 3 Cloves Garlic
  • 1 Spring Onion
  • 1 Lemon
  • 1 Bunch Mint
  • 1 Tablespoon Butter
  • ¼ Cup Grated Parmesan Cheese

Instructions

  1. Prepare the ingredients: Wash and dry the fresh produce. Trim off and discard the stem ends of the green beans; cut the green beans into ½-inch pieces. Peel and mince the garlic. Cut off and discard the root end of the spring onion. Thinly slice the green top of the spring onion on an angle; halve and thinly slice the white bottom. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest? (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems and finely chop the leaves.
  2. Cook the meat: In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground lamb and beef blend; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through.
  3. Add the aromatics: Reduce the heat to medium and add the garlic and white bottom of the spring onion to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the aromatics are lightly browned and fragrant.
  4. Add the pasta: Add the pasta, lemon zest and 2 ½ cups of water to the pan; season with salt and pepper. Cook, stirring frequently, 10 to 12 minutes, or until the pasta is al dente (still slightly firm to the bite).
  5. Add the green beans: Add the green beans to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are bright green and slightly softened. Season with salt and pepper and remove from heat.
  6. Finish & plate your dish: Add the Parmesan cheese, butter, the juice of 2 lemon wedges and 2 tablespoons of water to the pan. Stir until thoroughly combined and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the mint, green top of the spring onion and remaining lemon wedges. Enjoy!

Notes

Recipe from Blue Apron


Nutrition

  • Calories: 700
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