Ingredients
The following ingredients have 4 Servings
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 pound ground lamb
- beef
- turkey
- chicken
- pork
- veal or plant-based meat (Rach likes Impossible)
- Salt and pepper
- 1 teaspoon red pepper flakes
- 2 cloves garlic
- grated
- 1 large shallot or ½ onion
- finely chopped
- ½ cup finely chopped fennel or baby fennel or 1 teaspoon fennel pollen or seed
- 2 tablespoons rosemary
- finely chopped
- 1 lemon
- zested and juiced
- 1 cup fresh shelled peas
- Splash of white wine (optional)
- ½ cup chicken stock
- ½ cup mascarpone or heavy cream
- 1 pound tagliatelle
- Fat handful of grated Pecorino and/or Parm cheese
- to toss
- 3 cups loosely packed pea tendrils
- tender spinach or baby escarole
- ½ cup chopped mint and parsley
Instruction
- Heat a large pot of water to boil
- Heat a large skillet over medium heat with EVOO, 3 turns of the pan, add meat, season with salt and pepper and red pepper flake
- Add garlic, shallot, fresh fennel or pollen or seed, rosemary and lemon zest
- Lightly brown and crumble the meat, then add peas, a splash of white wine (if using), let absorb, then stock and reduce heat to simmer 4 to 5 minutes
- Add mascarpone or cream and combine, reduce heat to lowest simmer
- Listicle: 14-Inch Frying Pan with Helper Handle Salt the pasta water
- Undercook pasta by 1 minute, reserve ½ cup water, drain
- Add to sauce to toss with lemon juice, grated cheese and half the tendrils or all the greens to wilt, and add pasta water as needed
- Adjust seasoning and serve, garnish with mint, parsley and remaining tendrils if using
