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Rigatoni Lamb Verde
with Blistered Cherry Tomatoes
Craving those slow-cooked flavours that come together in less time than it takes to get delivery? Look no further. This bowl of rigatoni is coated in a deliciously herby pesto and chock full of Italian spices. The best part? It comes together in just 35 minutes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
7 g
Oregano
170 g
Rigatoni
(Contains Wheat)
7 g
Parsley
¼ cup
Basil Pesto
(Contains Milk, Soy)
4 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
113 g
Cherry Tomatoes
1 unit
Lemon
50 unit
Shallot
28 g
Goat Cheese
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
2.25 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water heats, zest, then juice half the lemon. Cut the remaining lemon into wedges. Peel, then grate the shallot. Finely chop parsley. Finely chop oregano.
Combine lamb, 1 tsp lemon zest (dbl for 4ppl) breadcrumbs, half the shallots, half the oregano and half the parsley in a medium bowl. Form lamb mixture into 8 equal-sized meatballs (dbl for 4ppl). Set aside.
On a foil-lined baking sheet, toss tomatoes with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Broil, in the middle of the oven, until burst, 4-5 min. While the tomatoes broil, add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. When rigatoni is done, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.
Heat a large non-stick pan over medium-high heat. When the hot, add 1/2 tbsp oil (dbl for 4 ppl), then meatballs. Sear, turning meatballs often, until golden-brown all over and cooked through, 4-5 min. **
Add remaining shallots to the pan. Cook, stirring often, until shallot soften, 1 min. Add pesto, 1 tbsp lemon juice (dbl for 4ppl), reserved pasta water and 1 tbsp butter (dbl for 4ppl). Cook, stirring occasionally, until sauce reduces slightly, 2-3 min.
Add the lamb meatball mixture, remaining parsley and remaining oregano to the pot with the rigatoni. Toss to coat. Divide the lamb pasta between bowls and top with blistered tomatoes. Crumble over the goat cheese. Squeeze over a lemon wedge if desired.
