Mint-Pistachio Pesto Pasta With Lamb Meatballs

Mint-Pistachio Pesto Pasta with Lamb Meatballs

Pesto pasta gets a spring makeover with mint, parsley, green onions and pistachios. It coats al dente rigatoni and juicy lamb meatballs, sweet sugar snap peas and sharp Pecorino Romano cheese. It’s weeknight-easy, yet impressive enough for a dinner party.

Ingredients:

Meatballs

1 lb (455 g) ground lamb

2 cloves garlic, minced

1/2 cup (125 mL) finely chopped parsley

1/4 cup (60 mL) grated Pecorino Romano

1/2 tsp (2 mL) salt

Canola oil for greasing pan

Pesto

2 cups (500 mL) packed fresh mint leaves

1 cup (250 mL) roughly chopped parsley

1 cup (250 mL) roughly chopped green onion

1/2 cup (125 mL) roasted pistachios

3/4 cup (175 mL) extra virgin olive oil

Salt to taste

1 lb (455 g) Italian dried rigatoni or similar tubular-shaped pasta

1 cup (250 mL) sliced sugar snap peas

3/4 cup (175 mL) grated Pecorino Romano

Directions:

For the meatballs, preheat the oven to 425°F (218°C).

In a medium bowl, mix lamb, garlic, parsley, Pecorino Romano and salt until combined. Form heaping 1-tbsp (20-mL) portions into balls. Place on oiled baking sheet. Bake until cooked through, about 15 minutes, shaking pan halfway through to turn meatballs. Remove from the oven and set aside.

To make pesto, bring a medium pot of salted water to a boil. Add mint, parsley and green onions. Cook, stirring occasionally, until bright green, about 90 seconds. Drain and transfer to a bowl of ice water. Cool, drain again and pat dry with a clean kitchen towel.

Add blanched herbs, pistachios, olive oil and salt to a blender. Blend until a smooth, even pesto forms, about 2 minutes. Set aside.

In a large pot of lightly salted water, cook pasta according to instructions on package. Reserve 1 cup (250 mL) pasta water then strain pasta in colander.

In another large pot, heat pesto and 1/4 cup (60 mL) pasta water over medium heat. Stir to combine then add pasta and meatballs. Stir to coat in pesto and heat through. If it seems dry, add more pasta water as needed.

Transfer pasta to a serving platter. Garnish with sliced sugar snap peas and Pecorino Romano.   Serves 4 to 6