Market Chef Beth Jones joined us last Saturday to make this yummy summer pasta full of market ingredients! Check it out below and get the ingredients next time you’re at the Market.
Lamb and Spring Vegetable Pasta with Mint Skyr
By Beth Jones
Ingredients
Herbed Skyr
1 container Shepherd’s Way Skyr
1/4 cup scallion (greens only, thinly sliced)
3 Tablespoons fresh mint leaves, chopped
Pinch of coarse salt and freshly ground black pepper to taste
For the Pasta
1 pound penne, pappardelle or other pasta (reserve 1 cup pasta cooking water for the sauce)
1 Tablespoon olive oil
1 pound ground lamb
1 bunch asparagus, cut into 1-inch pieces
½ pound sugar snap peas, stems and strings removed, cut in half
6 large kale leaves, coarse stems removed, rough chop
Shepherds Way Burr Oak cheese, grated
White bulbs from 1 large bunch scallions, approximately 1 ½ cups, cut into ½ inch pieces
1 cup scallion greens, reserved for garnish
3 large cloves garlic, or 6 garlic scapes, minced
2 teaspoons ground cumin
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
¼ cup champagne vinegar
Pinch of chili flakes (optional)
Instructions
- Mix herbed skyr ingredients together in a small bowl and set aside.
-
Cook the pasta in a large pot according to manufacturer’s
instructions. Reserve 1-2 cups pasta water for making sauce and drain the remainder. -
While the pasta is cooking prepare the sauce. Heat olive oil in a large Dutch oven over medium high heat. Brown the lamb until thoroughly cooked, 3-5 minutes.
-
Add the white scallion, garlic, chili, cumin, salt and pepper and sauté for 3 minutes. Deglaze the pan with the champagne vinegar and cook 1 minute. Add 1 cup of the pasta water and stir.
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Add the asparagus and sugar snap peas and cover the Dutch oven to allow the vegetables to steam for 2 minutes.
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Uncover and add the kale and cooked pasta. If the liquid in the pan has evaporated add an additional ½ cup of pasta water and stir.
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When the kale has wilted and is bright green add the green scallion and remove from the heat.
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Serve the pasta topped with a spoonful of the Skyr and grated Burr Oak Cheese.
