Lamb & Risotto-Style Ditalini Pasta with Spring Onion & Green Beans

Lamb & Risotto-Style Ditalini Pasta

with Spring Onion & Green Beans

40 MIN
2 Servings
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From the Test Kitchen

“Risotto,” from the Italian word for “rice,” generally describes a dish of grains simmered in a stock, stirred thoroughly to develop an incredibly creamy consistency. But it may refer also to the technique itself. Here, we’re departing from tradition and cooking ditalini pasta risotto-style in an aromatic broth—with lamb, seasonal vegetables (like spring onion and green beans), fresh mint and more. It doesn’t get much more gourmet than this!

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Lamb & Risotto-Style Ditalini Pasta with Spring Onion & Green Beans
Title
  • 7 oz Ground Lamb & Beef Blend
  • 5 oz Ditalini Pasta
  • 6 oz Green Beans
  • 3 cloves Garlic
  • 1 Spring Onion
  • 1 Lemon
  • 1 bunch Mint
  • 1 Tbsp Butter
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
How To: Get Perfect Citrus Zest
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Trim off and discard the stem ends of the green beans; cut the green beans into ½-inch pieces. Peel and mince the garlic. Cut off and discard the root end of the spring onion. Thinly slice the green top of the spring onion on an angle; halve and thinly slice the white bottom. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest​ (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems and finely chop the leaves.

Cook the meat:
2 Cook the meat:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground lamb and beef blend; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through.

Add the aromatics:
3 Add the aromatics:

Reduce the heat to medium and add the garlic and white bottom of the spring onion to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the aromatics are lightly browned and fragrant.

Add the pasta:
4 Add the pasta:

Add the pasta, lemon zest and 2 ½ cups of water to the pan; season with salt and pepper. Cook, stirring frequently, 10 to 12 minutes, or until the pasta is al dente (still slightly firm to the bite).

Add the green beans:
5 Add the green beans:

Add the green beans to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are bright green and slightly softened. Season with salt and pepper and remove from heat.

Finish & plate your dish:
6 Finish & plate your dish:

Add the Parmesan cheese, butter, the juice of 2 lemon wedges and 2 tablespoons of water to the pan. Stir until thoroughly combined and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the mint, green top of the spring onion and remaining lemon wedges. Enjoy!

Tips from Home Chefs

Lamb & Risotto-Style Ditalini Pasta

Prepare the ingredients:
How To: Get Perfect Citrus Zest
How To: Quarter and Deseed a Lemon
1 Prepare the ingredients:

Wash and dry the fresh produce. Trim off and discard the stem ends of the green beans; cut the green beans into ½-inch pieces. Peel and mince the garlic. Cut off and discard the root end of the spring onion. Thinly slice the green top of the spring onion on an angle; halve and thinly slice the white bottom. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest​ (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems and finely chop the leaves.

2 Cook the meat:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground lamb and beef blend; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through.

Cook the meat:
Add the aromatics:
3 Add the aromatics:

Reduce the heat to medium and add the garlic and white bottom of the spring onion to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the aromatics are lightly browned and fragrant.

4 Add the pasta:

Add the pasta, lemon zest and 2 ½ cups of water to the pan; season with salt and pepper. Cook, stirring frequently, 10 to 12 minutes, or until the pasta is al dente (still slightly firm to the bite).

Add the pasta:
Add the green beans:
5 Add the green beans:

Add the green beans to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are bright green and slightly softened. Season with salt and pepper and remove from heat.

6 Finish & plate your dish:

Add the Parmesan cheese, butter, the juice of 2 lemon wedges and 2 tablespoons of water to the pan. Stir until thoroughly combined and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the mint, green top of the spring onion and remaining lemon wedges. Enjoy!

Finish & plate your dish:
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