Spring Lamb Pasta with Peas and Greens
Spring lamb pasta with peas combines savory ground lamb, sweet English peas, fresh herbs, and lemon for a bright seasonal pasta perfect for spring dinners.
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This spring lamb pasta with peas celebrates seasonal spring flavors with tender ground lamb, sweet English peas, fresh herbs, and a light, lemony sauce tossed with al dente pasta. The lamb adds savory richness, while the bright peas and herbs bring freshness that makes this pasta perfect for spring or Easter dinner. Serve with grated Parmesan for an elegant, flavorful meal that highlights simple ingredients. If you enjoy the deep flavor of lamb, try my lamb sausage pizza with confit tomatoes for your next pizza night or whip up these lamb meatballs (and be sure to freeze some for later!).
Why You’ll Love This Recipe
- Seasonal freshness – Sweet peas and fresh herbs make this lamb pasta feel light and bright.
- Savory balance – Ground lamb adds rich umami that pairs beautifully with lemon and Parmesan.
- One‑pot convenience – Simple prep and quick cook time make it great for weeknight or weekend meals.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Brown the ground lamb in a single layer without stirring for the first few minutes. Letting it sear undisturbed creates deeper caramelization and richer flavor, rather than steaming the meat.
Swaps and Substitutions
- Ground lamb: Ground beef, turkey, or even Italian sausage can be used if lamb isn’t available.
- Peas: Frozen peas work well if fresh English peas aren’t in season.
- Pasta: Bow ties, fusilli, or rigatoni can replace orecchiette or penne.
- Herbs: Basil or chives can substitute for parsley or mint for a slightly different herbal profile.
- Cheese: Pecorino Romano can be used instead of Parmesan for a sharper finish.
How to Make Spring Lamb Pasta (Step-by-Step)
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.
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. 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. Continue to stir until the cheese has melted.
Divide the pasta into warmed pasta bowls, top with the remaining cheese and serve immediately.
How to Serve Spring Lamb Pasta
- With wine: Pair spring lamb pasta with a crisp white wine or a light red like Pinot Noir.
- For texture: Top with toasted pine nuts or breadcrumbs for a crunchy contrast.
- For brightness: Add extra lemon zest or a drizzle of olive oil before serving.
- For garnish: Sprinkle with extra fresh herbs and grated Parmesan at the table.
How to Store Spring Lamb Pasta
- Refrigerator: Store leftover spring lamb pasta in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet with a splash of pasta water to restore creaminess.
- Make ahead: Cook the lamb and prepare the peas ahead, then toss with pasta just before serving.
- Freezer: Pasta dishes with peas can be frozen, but texture may change slightly upon thawing.
FAQ – Frequently Asked Questions
Can I use frozen peas in spring lamb pasta with peas?
Yes. Frozen peas can be used in spring lamb pasta with peas when fresh peas are unavailable; simply add them toward the end of cooking.
What pasta shapes work best for spring lamb pasta with peas?
Short pasta shapes like orecchiette, penne, or fusilli work best for spring lamb pasta with peas because they hold the sauce and ingredients well.
Can spring lamb pasta with peas be made ahead of time?
Yes. You can cook the ground lamb and prepare the peas ahead of time, then toss everything with freshly cooked pasta before serving.
What herbs pair well with spring lamb pasta with peas?
Parsley and mint are excellent with spring lamb pasta with peas, but basil or chives also complement the dish’s bright flavors.
Other Recipes to Try
Loved the fresh flavors of this spring lamb pasta with peas and greens? Be sure to check out the following recipes during the warmer months:
- Lamb Ragu over Tagliatelle
- Lamb Sausage Pizza with Confit Tomatoes
- Pasta with Gorgonzola, Asparagus and Pea Shoots
- Sautéed Pea Salad with Burrata
- Lamb Meatballs
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Spring Lamb Pasta with Peas and Greens
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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.
Notes:
Brown the ground lamb in a single layer without stirring for the first few minutes. Letting it sear undisturbed creates deeper caramelization and richer flavor, rather than steaming the meat.
Nutrition:
Calories: 652kcal | Carbohydrates: 62g | Protein: 27g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 548mg | Potassium: 443mg | Fiber: 5g | Sugar: 4g | Vitamin A: 524IU | Vitamin C: 21mg | Calcium: 137mg | Iron: 3mg
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Really delicious! Some add ons; I used parsley rather than the tendrils and added snap peas and freak lemon juice. Thank you for sharing the recipe!
So happy to hear you enjoyed! Great substitutions! Thanks for sharing Juliann!