Toss leftover slow-cooked lamb through pasta with chilli, rosemary and broccolini for a hearty meal that’s packed with flavour.
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Ingredients
Chilli garlic broccolini
Method
1.Cook pasta in a large saucepan of boiling salted water until just tender. Drain, reserving ½ cup (125ml) cooking liquid. Return pasta to pan; cover to keep warm.
2.Meanwhile, heat oil in a large non-stick frying pan over medium heat; cook chilli, garlic and rosemary, stirring for 30 seconds or until fragrant.
3.Add shredded lamb to pan; cook, stirring, for a further 1 minute or until lamb is hot. Stir in pasta, broccolini mixture, parsley, reserved cooking liquid and half the parmesan.
4.Serve pasta with remaining parmesan.
Chilli garlic broccolini
5.Meanwhile, make . Bring the water, chilli, garlic and butter to the boil in a large saucepan over medium heat. Season. Add broccolini; cook, covered, for 4 minutes or until broccolini is tender and water is almost evaporated.
The starch in the reserved pasta water helps to thicken the sauce and coat the pasta.
This recipe is not suitable to freeze.
Note
