SLOW-COOKED LAMB & ROSEMARY PASTA
PREP + COOK TIME 20 MINUTES SERVES 4
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
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.