Savoury lamb, spring onions, leeks and mushrooms will have you dreaming of the English countryside. A hit of sour cream and white wine balance out the rich flavour of tonight's luscious linguine dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, wash and dry all produce. Add 10 1/2 cups hot water and 2 tsp salt (use same for 4ppl) to a large pot . Cover and bring to a boil over high heat. Meanwhile, thinly slice the green onions. Quarter the mushrooms. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4ppl), then the leeks, mushrooms and half the green onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Meanwhile, to boiling water, add linguine. Cook, stirring occasionally, until tender, 11-12 min.
Meanwhile, to the pan with veggies, add lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 2-3 min.** Add garlic and white wine vinegar. Season with salt and pepper.
When the linguine is tender, reserve 1/4 cup pasta water (dbl for 4ppl), then drain and return the pasta to the same large pot off heat.
To the large pot with the linguine add the lamb mixture, reserved pasta water and sour cream. Season with salt and pepper. Stir together to coat.
Divide the pasta between plates. Sprinkle with remaining green onions.