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Rigatoni Lamb Verde

Rigatoni Lamb Verde

with Blistered Baby Tomatoes

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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!

Tags:Quick
Allergens:Wheat/BléMilk/LaitSoy/SojaSesame/SésameSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

170 g

Rigatoni

(ContainsWheat/Blé)

7 g

Parsley

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

4 tbsp

Italian Breadcrumbs

(ContainsWheat/Blé, Milk/Lait, Soy/Soja, Sesame/Sésame, Sulphites/Sulfite)

113 g

Baby Tomatoes

1 unit

Lemon

50 unit

Shallot

28 g

Goat Cheese

(ContainsMilk/Lait)

7 g

Oregano

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3933 kJ
Calories940 kcal
Fat50 g
Saturated Fat18 g
Carbohydrate87 g
Sugar5 g
Dietary Fiber8 g
Protein39 g
Cholesterol110 mg
Sodium1120 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Box Greater
Zester
Measuring Cups
Measuring Spoons
Medium Bowl
Baking Sheet
Strainer
Aluminum Foil
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.**

5

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.

6

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.