1.To make gremolata; combine all ingredients in small bowl.
2.Heat oil in large frying pan; add onion and garlic, cook, stirring, until onion is soft. Add lamb and chilli; cook, stirring, about 10 minutes or until lamb is well browned. Cover to keep warm.
3.Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender. Reserve . cup (60ml) of the cooking liquid; drain pasta.
4.Boil, steam or microwave peas until tender; drain.
5.Toss pasta in large bowl with lamb mixture, peas, reserved liquid, tomato and oil. Serve sprinkled with gremolata.
You will need about 800g fresh peas in the pod for this recipe. The mince mixture and gremolata can be prepared several hours ahead. Reheat mince just before serving.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.