Pea and lamb pasta

Ingredients

• 1 small shallot (or onion (1 shallot is around 1/4 small onion))
• 1 clove garlic (or more if small)
• 1 tbsp mint (finely chopped volume)
• 8 oz ground lamb (lamb mince)
• 1/4 tsp ground cumin (or more to taste)
• 1/8 tsp red pepper flakes (or more to taste)
• 1/4 tsp pepper (approximately)
• 1/4 tsp salt (approximately)
• 1/4 cup white wine (or a little more, as needed)
• 1 cup frozen peas
• 1/2 lemon zest (ie from 1/2 lemon (plus a little juice, optionally))
• 1/2 cup pecorino (approximately, loose packed, or can use parmesan)
• 6 oz orecchiette (or other similar pasta, see notes)
• 1 pinch salt (generous, to salt the cooking water)

Instructions

1. 1

   Finely chop the shallot/onion and garlic. Remove mint leaves from the stem and finely chop before measuring (1tbsp is around 6 or so leaves). A little more is fine, too.

2. 2

   Warm a medium pot/pan over a medium-high heat. Add the ground lamb, spread out and brown all over, getting a little sear on it if possible. Turn as needed and break up the chunks as it cooks. Once it has browned all over, push the meaty to one side and add the onion on the other side. Let them cook in the lamb fat, stirring now and then, until the onion softens Add the garlic and cook a minute more, then mix through with the lamb.

3. 3

   Add the cumin, red pepper flakes, salt and pepper and mix through. Then add the wine and stir to remove any browning from the pot/pan. Reduce the heat and cover the pot and let the mixture simmer while you cook the pasta.

4. 4

   Cook the pasta according to the packet instructions then drain, reserving some of the pasta cooking water.

5. 5

   Add the peas and mint to the lamb mixture during the last minute of the pasta cooking and let cook a minute. Then add the lemon zest and pecorino. Stir everything through so it melts into the sauce. If needed, add a little pasta water to help thin out - it won't be particularly "saucy" but shouldn't be too dry either. Add the pasta into the lamb sauce and mix everything though then serve, topped with a bit more cheese.