Lamb Rigatoni Verde
with Blistered Baby Tomatoes
Craving slow-cooked flavours that come together in less time than it takes to get delivery? Look no further. This bowl of rigatoni is coated in a deliciously herby pesto, chock full of Italian spices and topped off with savoury lamb meatballs. The best part? It comes together in just 30 minutes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
170 g
Rigatoni
(Contains Wheat)
¼ cup
Basil Pesto
(Contains Milk)
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
113 g
Baby Tomatoes
1 unit
Lemon
50 g
Shallot
1 tbsp
Italian Seasoning
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2.5 tsp
Oil*
0.38 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then grate shallot.
Combine lamb, 1 tsp lemon zest, 1/4 tsp salt (dbl both for 4 ppl), breadcrumbs, half the shallots and half the Italian Seasoning in a medium bowl. Form lamb mixture into 10 equal-sized meatballs (20 for 4 ppl). Set aside.
Add tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven until tomatoes burst, 4-5 min. Meanwhille, add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain rigatoni and return to the pot, off heat.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then meatballs. Cook, turning meatballs often, until golden-brown all over and cooked through, 4-5 min.**Carefully drain off any excess fat from the pan.
Add remaining shallots to the pan with meatballs. Cook, stirring often, until softened, 1 min. Add pesto, 1 tbsp lemon juice, 1 tbsp butter (dbl both for 4 ppl) and reserved pasta water. Cook, stirring occasionally, until sauce reduces slightly, 2-3 min.
Add meatballs and sauce and remaining Italian Seasoning to the pot with the rigatoni. Toss gently to coat. Divide lamb rigatoni between bowls. Top with blistered tomatoes. Sprinkle with feta. Squeeze a lemon wedge over top, if desired.
