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

Lamb & Risotto-Style Ditalini Pasta

with Spring Onion & Green Beans

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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!

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  • 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

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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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