SLOW-COOKED LAMB & ROSE­MARY PASTA

PREP + COOK TIME 20 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Family Favourites Make Ahead -

400g casarecce or fusilli pasta 2 ta­ble­spoons ex­tra vir­gin olive oil 2 fresh long red chill­ies, sliced thinly 2 cloves gar­lic, crushed

1 ta­ble­spoon finely chopped fresh

rose­mary leaves

3 cups (420g) re­served shred­ded lamb (see Slow−cooked Greek Lamb with Chilli Gar­lic Broc­col­ini; Recipe 1, left)

150g re­served Chilli Gar­lic Broc­col­ini (Recipe 1, left), cut into thirds cross­ways

½ cup loosely packed fresh flat−leaf

pars­ley leaves, chopped

1 cup (80g) finely grated parme­san

1 Cook pasta in a large saucepan of boil­ing salted wa­ter for 10 min­utes or un­til just ten­der. Drain, re­serv­ing ½ cup (125ml) of the cook­ing liq­uid. Re­turn pasta to pan; cover to keep warm.

2 Mean­while, heat oil in a large non−stick fry­ing pan over medium heat; cook chilli, gar­lic and rose­mary, stir­ring, for 30 sec­onds or un­til fra­grant. 3 Add re­served shred­ded lamb to pan; cook, stir­ring, for a fur­ther minute or un­til lamb is hot. Stir in pasta, broc­col­ini mix­ture, pars­ley, re­served cook­ing liq­uid and half the parme­san. 4 Serve pasta sprin­kled with re­main­ing parme­san.

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