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Lamb & Risotto-Style Ditalini Pasta

with Spring Onion & Green Beans

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

“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!

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
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

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: