Orecchiette with Lamb and Asparagus
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 603
- Total Fat
- 31
- Saturated Fat
- 13
- Carbohydrates
- 49
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 32
- Cholesterol
- 67
- Sodium
- 624
- Total: 30 min
- Active: 30 min
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 cherry tomatoes, drained
2 cups freshly grated Parmesan cheese
1 teaspoon chopped fresh thyme
Directions
- 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.