Fresh Farfalle, Lamb, Mint & Pea Pasta

Pip Lacey's Fresh Farfalle, Lamb, Mint & Pea Pasta is surprisingly easy to make...but does not compromise on flavour. Pip uses lamb belly which is an amazingly flavoursome and inexpensive cut of meat.

Ingredients

1 lamb breast
1/2 bunch rosemary
1/2 bunch thyme
1 garlic bulb
1/2 bunch parsley
1/2 bunch mint
1 bunch radish
200g fresh peas
100g sun dried tomatoes
300g pasta flour 00
3 Italian eggs
small punnet pea shoots
50ml sherry vinegar
250ml extra virgin olive oil
teaspoon Dijon mustard

Method

Print Recipe

lamb breast – score, then season with salt, garlic, thyme and rosemary. Roast in the oven on a rack for 1 hour to 1.5 hour at 160 degrees. Once cooked, remove bones. Then cut up.
pasta dough – make in a food processor beforehand. Mix eggs and flour, salt and olive oil.
vinaigrette – mix sherry vinegar, oil and mustard together.
Roll out pasta, cut and shape Farfalle. Make vinaigrette. Pod the peas. Wash and cut radish. Chop mint and parsley.
Boil pasta, strain and add to a pan with peas, sun dried tomatoes, radish, herbs and vinaigrette. Plate and finish with pea shoots.

Ingredients

1 lamb breast
1/2 bunch rosemary
1/2 bunch thyme
1 garlic bulb
1/2 bunch parsley
1/2 bunch mint
1 bunch radish
200g fresh peas
100g sun dried tomatoes
300g pasta flour 00
3 Italian eggs
small punnet pea shoots
50ml sherry vinegar
250ml extra virgin olive oil
teaspoon Dijon mustard

Method

lamb breast – score, then season with salt, garlic, thyme and rosemary. Roast in the oven on a rack for 1 hour to 1.5 hour at 160 degrees. Once cooked, remove bones. Then cut up.
pasta dough – make in a food processor beforehand. Mix eggs and flour, salt and olive oil.
vinaigrette – mix sherry vinegar, oil and mustard together.
Roll out pasta, cut and shape Farfalle. Make vinaigrette. Pod the peas. Wash and cut radish. Chop mint and parsley.
Boil pasta, strain and add to a pan with peas, sun dried tomatoes, radish, herbs and vinaigrette. Plate and finish with pea shoots.