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Orecchiette with Lamb and Asparagus
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- Kosher salt
-
1 pound orecchiette pasta
-
1/4 cup olive oil
- 2 cloves garlic (smashed and peeled)
- 1 pound lamb sausage or sweet Italian sausage (casing removed)
- 1 cup frozen peas (thawed)
- 1 bunch asparagus (cut into 1/2-inch pieces)
-
One 14-ounce can pomodorini cherry tomatoes, such as Corbara (drained)
- 2 cups freshly grated Parmesan cheese
- 1 teaspoon chopped fresh thyme
Instructions
- This recipe originally appeared on Giada Entertains: Easter Brunch.
- Bring a large pot of water to a boil. Season well with salt. Cook the pasta for 2 minutes less than listed on the box, about 8 minutes. Drain well, reserving 1 cup pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the garlic and sweat until fragrant, about 1 minute. Add the sausage and cook, breaking it apart with the back of a spoon, until cooked through and beginning to brown, about 8 minutes. Add the peas, asparagus and tomatoes and toss well to coat. Season with 1/4 teaspoon salt. Add 1/2 cup pasta water and simmer for 3 minutes. Add the pasta to the sauce and sprinkle 1 1/2 cups Parmesan on the bare pasta. Toss it with the sauce, adding the remaining 1/2 cup pasta water as needed to create a light tomato sauce. Stir in the thyme. Drizzle with the remaining 2 tablespoons olive oil and 1/2 cup Parmesan cheese.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 315
Amount/Serving
% Daily Value
- Carbs
- 49 grams
- Protein
- 5 grams
- Fat
- 9 grams
- Saturated Fat
- 3 grams
- Cholestrol
- 171 milligrams
- Sodium
- 152 milligrams
- Fiber
- 2 grams
- Sugar
- 37 grams
1 comment
My family loveeeed!! Especially when only a handful of ingredients is needed… Perfect for spring!! Ty giada🍸