PASTA SHELLS WITH LAMB AND PEAS

Kosher salt

1 pound dried small pasta shells, orecchiette or other

short pasta

1 cup frozen peas

Extra-virgin olive oil, for the lamb

1 pound ground lamb

10 tablespoons prepared pesto, plus more as desired 1 lemon

Bonus ingredient: Chopped fresh mint or basil, for serving

Bring a large pot of salted water to a boil over high heat. When the water boils, add the pasta and cook until al dente, 10 to 12 minutes. In the last minute of cooking, add the frozen peas and boil until heated through. Drain well.

While the water is boiling and the pasta is cooking, prepare the lamb: Coat the bottom of a large Dutch oven with olive oil and place over medium-high heat. When the oil is shimmering, add the lamb and cook, breaking up large pieces with a wooden spoon, until the meat is no longer pink, about 5 minutes. Remove from the heat and drain off the rendered fat. Stir in the pesto and grate the zest of the lemon over the top. Slice the lemon in half and reserve.

Once the pasta and peas are cooked, add them to the Dutch oven. Squeeze one half of the lemon over the mixture and stir well. Taste, and squeeze the remaining lemon half over the pasta if it needs a little more zip and stir in additional pesto, 1 tablespoon at a time, if the sauce seems dry. Season to taste with salt and serve with the fresh herbs, if desired. Serves 4.

Per serving: 970 calories (percent of calories from fat, 43), 42 grams protein, 94 grams carbohydrates, 5 grams fiber, 47 grams fat (16 grams saturated), 110 milligrams cholesterol, 380 milligrams sodium.