INGREDIENTS
1 lb ground lamb
2 large cloves garlic, minced
salt + pepper, to taste
1 lb rigatoni pasta Or something with a similar size + cook time
2 heads broccolini, chopped into florets
1 cup pasta water
1/2 cup heavy cream
1/2 cup shaved parmesan
2 cups baby arugula
DIRECTIONS
Start the Pasta: Fill a large pot or dutch oven about 3/4 of the way full with water, and bring to a boil. Once boiling, add your pasta. Cook for 8 minutes, stirring occasionally. (Meanwhile, move below one step to start cooking your lamb at the same time.) Once the 8 minutes are up, add the broccoli, making sure it's all or mostly submerged in the water. Cook for 4-7 more minutes, with the lid on but vented, stirring occasionally, until the pasta and broccoli are done to your liking. Once done, reserve 1 cup of the pasta water and drain the rest out of the pot.
Cook the Lamb: Add the ground lamb and garlic to a large skillet over medium heat, and season the lamb with a generous sprinkle of salt and pepper. Cook, stirring and breaking up the meat as it cooks, until it's completely browned through. Place a couple of paper towels in a strainer and spoon the lamb into the strainer to drain the grease.
Finish it Up: Add the cooked lamb to the pot with the pasta and broccoli, over medium low heat. Add 1/2 cup of the reserved pasta water, along with the arugula, heavy cream and parmesan. Stir everything together well, and let it cook for a couple of minutes so the arugula can wilt and the pasta gets nice and saucy. Taste and adjust seasonings as desired.
Serve + Store: Serve with another sprinkle of parmesan, and enjoy! Store leftovers in an airtight container in the fridge for 3-4 days.
