Orecchiette with Lamb and Asparagus

Name: Orecchiette with Lamb and Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
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

10 MINPrep Time

20 MINCook Time

8Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

Lamb is essential for any Italian Easter meal, so I used lamb sausage in this recipe! You can also replace with regular sweet Italian sausage if you have trouble finding the lamb variety.

Orecchiette with Lamb and Asparagus

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Image of Orecchiette with Lamb and Asparagus

Ingredients

Kosher salt
1 pound orecchiette pasta

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1/4 cup olive oil

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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.