Mar 23, 2020

Spring Lamb Pasta with Peas and Greens

Prep Time: 10 mins
Cook Time: 30 mins
This pasta is inspired by the advent of spring, combining a homemade lamb sausage mixture with tender peas, shallots and greens in a light and cheesy sauce.

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This post was created in partnership with American Lamb Board.

This pasta is inspired by the advent of spring, combining a homemade lamb sausage mixture with tender peas, shallots and greens in a light and cheesy sauce. I love the way the sweet greens contrast with the slightly spicy sausage made with mild and unique flavored American lamb.

The sauce is made from the rendered fat, a bit of olive oil, leftover starchy pasta water and Pecorino Romano, the tangy, salty firm Italian cheese. If you like Parmesan, then you’re sure to like Pecorino!

Spring Lamb Pasta with Peas and Greens

About American Lamb

I opt to buy domestic American lamb rather than imported lamb, as it’s closest to the source making it the freshest option. When buying meat, look for American lamb on the label or be sure to ask your butcher for it. In addition to its unique flavor lamb is also a good source of protein, Vitamin B12, Vitamin B6, niacin, zinc and selenium! When buying ground lamb look for a pink to red color of the meat and I would recommend using it within two days of purchasing it.

Read more about my trip to Park City with the American Lamb Board here and my trip spent glamping in California here!

Spring Lamb Pasta with Peas and Greens American Lamb recipe

Key Ingredients in This Recipe

  • Lamb – Ground American lamb is quickly transformed into a lamb sausage in this recipe. The meat is gently mixed together with garlic and fennel, paprika, red pepper, oregano and thyme for a slightly spicy taste and marinated to let the flavors meld together.
  • Pasta – I like using gemelli – s-shaped noodles twisted into spirals – because the light sauce sticks well to them and they remain chewier which gives some texture to the dish and spring vegetables. If you can’t locate gemelli then you can substitute with another favorite noodle, I’d recommend cavatelli, radiatori or even orecchiette pasta.
  • English peas – Peas add a fresh, springy flavor and satisfying texture to the pasta recipe.
  • Pea tendrils – Pea tendrils (also referred to as pea shoots) are harvested when the pea plant is about a foot to a food and a half off the ground. They have a subtle pea flavor – almost tasting like a cross between spinach and peas.
Spring Lamb Pasta with Peas and Greens American Lamb in stone bowl

Tips and Tricks For This Recipe

Tips for Cooking the Sausage

I think sausage is best cooked in a seasoned cast iron skillet. It evenly conducts heat and when seasoned properly it acts as non-stick. I like to cook it first over medium heat to brown it, then reduce the heat to medium-low. Cooking it slowly to develop some crispy bits without drying out the sausage.

Additions/ Substitutions
  • Finish with a bit of grated lemon zest to add a bright flavor.
  • Swap the lamb with another ground meat like pork if desired.
  • If pea greens/ tendrils are not in season or they cannot be located I recommend swapping with baby spinach.
Spring Lamb Pasta with Peas and Greens American Lamb-18.jpg

How to Make Spring Lamb Pasta

  1. Make the lamb sausage. In a medium mixing bowl add the lamb, salt, pepper, garlic, fennel, paprika, red pepper flakes, oregano and thyme, using your hands to combine the ingredients. Cover and refrigerate for at least an hour or up to overnight.
  2. Cook the pasta. Bring a large pot of water to the boil; season with salt and bring back to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
  3. Cook the sausage. Heat a large cast iron skillet over medium heat, add the olive oil and heat through. Add the sausage and cook, using a wooden spoon to break up the sausage, until browned, about 4 minutes. Lower heat to medium-low. Continue to cook the sausage slowly at the low heat until crispy, about an additional 6 to 8 minutes.
  4. Cook the vegetables. Remove the sausage from the pan, leaving as much oil in the pan as possible and set the sausage aside, returning the pan to heat. Add shallot and peas and sauté until the shallots are tender and opaque, about 5 minutes. Add the pea tendrils and cook until wilted, about 1 minute. Return the sausage to the pan and stir to combine.
  5. Combine. Add the sausage mixture into the pasta and toss to combine, add the butter and stir until melted. Add ½ cup of the pasta water and ¼ cup of the Pecorino Romano cheese. Continue to stir until the cheese has melted.
  6. Serve. Divide the pasta into warmed pasta bowls, top with the remaining cheese and serve immediately.
Spring Lamb Pasta with Peas and Greens American Lamb in bowl

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Spring Lamb Pasta with Peas and Greens

gemelli pasta noodles with lamb sausage and peas in a stoneware bowl held in hands with a fork
Print Pin
Prep Time 10 mins
Cook Time 30 mins
Serves 6

Ingredients:

For the lamb sausage:

  • 1 pound ground American lamb
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoons chopped garlic
  • 1 teaspoon fennel seeds
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme

For cooking the sausage and assembling the pasta:

  • 1 pound gemelli pasta
  • 3 tablespoons extra-virgin olive oil
  • 1 medium shallot, thinly sliced
  • 1 cup shelled English peas
  • 3 ounces pea tendrils
  • 2 tablespoons unsalted butter
  • ½ cup freshly grated Pecorino Romano cheese, divided

Instructions:

For the lamb sausage:

  • In a medium mixing bowl add the lamb, salt, pepper, garlic, fennel, paprika, red pepper flakes, oregano and thyme, using your hands to combine the ingredients. Cover and refrigerate for at least an hour or up to overnight.

For cooking the sausage and assembling the pasta:

  • Bring a large pot of water to the boil; season with salt and bring back to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.
  • Heat a large cast iron skillet over medium heat, add the olive oil and heat through. Add the sausage and cook, using a wooden spoon to break up the sausage, until browned, about 4 minutes. Lower heat to medium-low and continue to cook the sausage slowly at the low heat until crispy, about an additional 6 to 8 minutes.
  • Remove the sausage from the pan, leaving as much oil in the pan as possible and set the sausage aside, returning the pan to heat. Add shallot and peas and sauté until the shallots are tender and opaque, about 5 minutes. Add the pea tendrils and cook until wilted, about 1 minute. Return the sausage to the pan and stir to combine.
  • Add the sausage mixture into the pasta and toss to combine, add the butter and stir until melted. Add ½ cup of the pasta water and ¼ cup of the Pecorino Romano cheese continuing to stir until the cheese has melted.
  • Divide the pasta into warmed pasta bowls, top with the remaining cheese and serve immediately.

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