Creamy Spring Pasta with Cilantro, Lamb, and Asparagus — ostreetkitchen

Updated at: Thu, 17 Aug 2023 03:09:13 GMT

Step 1

Start getting the water for your pasta heated up and ready to boil

Step 2

Blend all of the sauce ingredients in a food processor or blender (ricotta/ yogurt/ cilantro/ garlic/ lemon juice/ olive oil)

Step 3

Taste and add salt & pepper as needed

Step 4

Preheat a wok or shallow pan on medium heat with a tablespoon of olive oil

Step 5

Add ground lamb to the pan, season generously with salt and pepper. Then use a spoon or spatula to break up with pieces of meat and cook 95% of the way through. I use my spoon to make a grid pressing in lines across the pan horizontally then vertically to break up the meat, I do this continuously while it cooks to keep any big pieces from forming

Step 6

Pour entire contents of the pan into a bowl and set aside, covered. You want to keep the rendered fat and any liquids that came out during cooking in the bowl so that lamb doesn’t dry out

Step 7

Add your pasta to the (hopefully) boiling water and set a timer per the box’s instructions for al dente

Step 8

In the pan you cooked the lamb in, add the asparagus and cook until they are bright green but still have a bit of crunch. I’d recommend you taste a piece every 2 minutes or so. We are looking for the veggie equivalent of al dente

Step 9

Pour the asparagus out of the pan into the bowl with the lamb

Step 10

Bring down the heat to a medium-low or low and add your butter and garlic to the pan. We’re trying to time this so the pasta is ready when the garlic is cooked but not burnt. If your garlic is starting to go from translucent to a toasty golden - take it off the heat until your pasta is ready

Step 11

When ready, scoop your al dente pasta straight from the boiling water (using a slotted spoon or spider) into the pan with the butter and the garlic. This should carry over a good amount of pasta water but feel free to add more as needed

Step 12

Quickly stir, stir, stir to coat the pasta in the garlic butter

Step 13

Add in your creamy cilantro sauce a ¼ cup at a time until you get your desired sauciness and have fully coated your pasta

Step 14

Add back in the ground lamb and asparagus and stir again, adding more sauce if needed

Step 15

Serve with a generous drizzle of the chili oil of your choice, mine is, of course, fly by jing =]

Step 16

I cannot recommend the Fly By Jing chili oil enough! No, I don’t get any commission (i wish). Yes, I buy these jars! They last like two weeks a piece in my home. If you’re not familiar with the brand read their story and check them out!

Step 17

The sauce in this pasta is a riff on the 5-Minute Herby Ricotta Dip from basically by Emily Schultz. Some key differences are that I use greek yogurt instead of regular because I wanted a thicker consistency. I also changed up the ratio of ricotta to yogurt for richness and added lemon juice to balance things out. This one is also made specifically with cilantro - to complement the lamb and the chili oil.

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