Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Ingredients
- 300g conchigliette
-
Olive oil
-
500g lamb mince
-
1 tbsp butter
-
2 banana shallots, finely diced
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3 garlic cloves, minced
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1 tsp fennel seeds
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100g asparagus, trimmed and cut into 2–3 cm pieces
-
160g peas (fresh or frozen)
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Large handful mint leaves, roughly torn
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Salt and black pepper
- For the mint & pistachio pesto
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60g pistachios
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15g mint leaves
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15g parsley
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40g parmesan or pecorino
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Zest and juice of 1 lemon
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75ml olive oil
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Salt
- To serve
-
150 g soft goat’s cheese
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Extra pistachios, roughly chopped
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Olive oil
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Extra lemon zest
Conchigliette
From: £4.95
Method
1
Cook the pasta in a large pan of well-salted boiling water until al dente, reserving a mug of the cooking water before draining.
2
To make the pesto, blitz the pistachios, mint, parsley, parmesan, lemon zest and juice with the olive oil and a pinch of salt until you have a loose, spoonable consistency. Add a splash of water if needed to loosen.
3
Heat a generous drizzle of olive oil in a large frying pan over medium-high heat. Add the lamb mince with a good pinch of salt and cook for 6–8 minutes, breaking it up with a spoon, until browned and slightly crispy. Remove the lamb from the pan and set aside.
4
Reduce the heat slightly, add the butter and a little more olive oil if needed, then add the shallots and cook for a few minutes until softened. Stir in the garlic and fennel seeds and cook for another minute until fragrant.
5
Add the asparagus and peas and cook for 3–4 minutes until just tender but still bright green. Return the lamb to the pan along with the drained pasta and a generous splash of pasta water and mix well.
6
Remove from the heat and fold through the pesto so it stays fresh and vibrant.
7
Transfer to a large serving bowl or platter and crumble over the goat’s cheese so it softens slightly into the pasta. Finish with extra pistachios, a drizzle of olive oil and a little lemon zest to serve.
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