1 lb. lumache or other medium-size shell pasta
3 cups chopped stemmed kale
2 cups fresh mint leaves
3/4 cup olive oil
1 clove garlic
1 lb. ground lamb
1/4 cup crumbled feta
In large pot of salted boiling water, cook pasta until al dente. Drain pasta, reserving 1/2 cup of cooking water. In food processor, puree kale, mint, oil, and garlic; season pesto. In skillet, cook lamb over high heat, stirring often, until browned, about 10 minutes; season. Mix in pasta, pesto, and feta.
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