Blue Apron: Lamb & Risotto-Style Ditalini Pasta with Spring Onions and Green Beans

I was so excited for my Blue Apron delivery this week. I was especially excited to make this Lamb & Risotto-Style Ditalini Pasta dish. It’s so comforting and really easy to make. I even learned a new way to cook pasta! I will definitely be using this technique in the future. I love one pot dinners during the week.

First brown your lamb & beef in 2 teaspoons of olive oil. While your meat is cooking, prep all your ingredients. Add the sliced white bulb of the spring onion and three garlic cloves to the meat and saute until slightly browned and soft. Don’t forget to season with salt & pepper! Then add your pasta, lemon zest, and 2.5 cups of water. It’s going to feel like a lot of water but it eventually turns into a sauce, so just go with it. Stir frequently while the pasta cooks, approximately 10-11 minutes. Add your green beans and cook until they are bright green and tender. Remove the skillet from the heat and add in your butter, Parmesan, lemon juice, and 2 tablespoons of water. Sprinkle with salt and pepper and stir to combine. Top with green onions and mint. Politely shovel half of the pasta into your mouth while giving your husband a look that says, “I know this unattractive but we’re legally bound, so shut it.”

Seriously. This is fantastic. The butter, Parmesan, and lemon all melt together to create a light and delicious sauce that compliments the lamb without overpowering its flavor. Blue Apron is killing it. I may never create a new recipe again! Just kidding. I’ll eventually get bored…one day…

Enjoy!