s PASTA WITH LAMB AND CHERRY-TOMATO RAGU *****
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s PASTA WITH LAMB AND CHERRY-TOMATO RAGU *****
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Ingredients
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Instructions Instructions: *** 3-14-2010 excellent *** By: Rachael Ray From: 30-Minute Meals Kick back with vegetable-packed spring supper. Ingredients: * Salt and pepper * 12 ounces long, wide pasta, such as pappardelle or fettuccine * 2 tablespoons extra-virgin olive oil (EVOO) * 1 pound ground lamb * 1 pint cherry tomatoes * 1 large shallot, chopped * 2 to 3 large cloves garlic, grated or finely chopped * 1/4 cup fresh mint leaves, finely chopped * 1/4 cup flat-leaf parsley leaves, finely chopped * 1/3 pound ricotta salata cheese or feta cheese, crumbled Directions: 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 ladleful of pasta cooking water. 2. While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the lamb and cook, crumbling it, until browned, about 5 minutes. Add the tomatoes and cook, tossing, until they burst, 3 to 4 minutes. Add the shallot and garlic, season with salt and pepper and cook until softened, 3 to 4 minutes. 3. Stir the reserved pasta cooking water into the lamb ragu. Add the pasta, mint and parsley and toss. Top the pasta with the cheese. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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