Cook Time: 13 minutes
Source: The Culinary Vegetable Insitute
Summer is the season of quickly cooking ingredients, this recipe highlights that sentiment, by utilizing the pasta water as blanching liquid you not only save time and avoid unnecessary dishes, but also enhance the qualities that make these vegetables so special.
- 1 ½ lb of Ground Lamb and Bacon Base
- 1 16 oz box of Barilla Farfalle Pasta
- 20 Wax Beans, ends removed, cut into thirds
- 2 Medium Beets, peeled and julienned (shaved into thick chips on a mandoline then cut into thin strips with a knife)
- A handful of shelled English peas
- 3 Baby Squash, thinly shaved on a mandoline
- 3 Baby Carrots, thinly shaved on a mandoline
- Olive Oil TT
- Salt and Pepper TT
Prepare the vegetables as described in the ingredient list while you bring a large pot of salted water to the boil.
Divide your lamb mix using a small 1oz scoop to form about 20 or so meatballs. Shape them into spheres using damp hands.
When they are shaped, transfer them to an oiled sauté pan then wash your hands.
See box instructions for cooking pasta to al dente. Set a timer for 1 minute less than the recommended cooking time. Add the pasta to the water then start the timer.
While the pasta is cooking, wash all of your prepared vegetables.
Place the pan with the meatballs on a burner and cook on medium-high heat, occasionally agitating the pan, so that the meatballs brown on the surface and cook through.
When the timer goes off, add the prepared vegetables to the pot of pasta and cook for an additional 45 seconds before straining contents of the pot.
Transfer the cooked pasta and blanched vegetables to a mixing bowl or wide pot, dress with olive oil and add the meatballs.
Season to taste and serve with fresh herbs.