Categories: Pasta
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
- 1/4 Cup Grated Parmesan Cheese
Directions
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Wash and dry the fresh produce.
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Trim off and discard the stem ends of the green beans; cut the green beans into ½-inch pieces.
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Peel and mince the garlic.
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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.
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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.
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Pick the mint leaves off the stems; discard the stems and finely chop the leaves.
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In a large pan, heat 2 teaspoons of olive oil on medium-high until hot.
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Add the ground lamb and beef blend; season with salt and pepper.
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Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through.
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Reduce the heat to medium and add the garlic and white bottom of the spring onion to the pan; season with salt and pepper.
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Cook, stirring occasionally, 2 to 4 minutes, or until the aromatics are lightly browned and fragrant.
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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).
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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.
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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.
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Divide the finished pasta between 2 dishes. Garnish with the mint, green top of the spring onion and remaining lemon wedges. Enjoy!