Rigatoni Lamb Verde
with Blistered Baby Tomatoes- Wheat
- Milk
- Soy
- Sesame
- Gluten
- Sulphites
Craving those 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 and chock full of Italian spices. The best part? It comes together in just 35 minutes!
Ingredients
250 g
Ground Lamb
170 g
Rigatoni
(Contains: Wheat)
7 g
Parsley
¼ cup
Basil Pesto
(Contains: Milk, Soy)
4 tbsp
Italian Breadcrumbs
(Contains: Milk, Soy, Sesame, Gluten, Sulphites)
113 g
Baby Tomatoes
1 unit
Lemon
50 unit
Shallot
28 g
Goat Cheese
(Contains: Milk)
7 g
Oregano
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
2.25 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then grate the shallot. Finely chop parsley. Finely chop oregano.
Combine lamb, 1 tsp lemon zest (dbl for 4 ppl) breadcrumbs, half the shallots, half the oregano and half the parsley in a medium bowl. Form lamb mixture into 8 equal-sized meatballs (16 for 4 ppl). Set aside.
Toss tomatoes with 1/2 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil, in the middle of the oven, until burst, 4-5 min. While the tomatoes broil, add rigatoni to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. When rigatoni is done, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.
While rigatoni cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then meatballs. Sear, turning meatballs often, until golden-brown all over and cooked through, 4-5 min.**
Add remaining shallots to the pan. 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 the meatballs and sauce, remaining parsley and remaining oregano to the pot with the rigatoni. Toss to coat. Divide the lamb rigatoni between bowls and top with blistered tomatoes. Crumble the goat cheese over top. Squeeze over a lemon wedge, if desired.
