This pea and lamb pasta is easy to make and packed with tasty spring flavors. With gently sweet peas, rich lamb and a touch of spice and fresh mint, it's bright, flavorful and perfect for any meal.
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Lamb and mint are a flavor pairing that go so well together. It's a combination you'll find in a few places, from the classic British roast lamb served with mint jelly or sauce, to combined in Greek meatballs, keftedes or as part of the marinade in some Middle Eastern lamb kebabs.
Another popular pairing with lamb is peas, which you'll find in the Italian braised dish, agnello e piselli, Levantine stew basilla as well as Indian ground meat curry, keema matar. This pasta dish draws on the Italian agnello e piselli, adding in a touch of mint and a gentle spice, to create a tasty pasta dish that's perfect for spring.
Why combine lamb with mint and/or peas?
As well as tasting good together, there are a couple reasons why lamb is often paired with either mint or peas, or both. Lamb is traditionally slaughtered in the spring, and mint is one of the first herbs to come through at a similar time. Peas are also often a spring crop. So combined, the flavors represent springtime - the added burst of green no doubt helps.
There are also scientific reasons why they pair well, too, particularly mint. Mint's oils cause a cooling effect on your taste receptors, which helps to cut through the richer meat. Traditionally mint is believed to aid digestion, which again makes it a great thing to pair with richer foods. With peas, it's more about the balance of sweet and savory, as well as contrasting textures.
All that to say, it's a tried and tested combination, and works well for a reason. And this pasta with lamb and peas is another great way to combine them.
Ingredients in this spring lamb pasta
This dish uses a relatively short list of ingredients that you can easily adjust to taste:
- Ground lamb (lamb mince) - one of the main ingredients, lamb has a lovely rich flavor that provides the base of the sauce.
- Peas - the other star ingredient, the peas add a lovely slight sweetness, soft texture and color.
- Mint - just a little adds a nice slight freshness, and helps cut through the richness of the meat.
- Shallot (or onion) and garlic - these provide the aromatic base to the sauce.
- Cumin and red pepper flakes - just a little of each gives a bit more depth of flavor. I have kept both pretty light so they don't dominate, but feel free to adjust.
- White wine - this provides a bit of liquid that the lamb cooks down in, becoming more tender. It will largely reduce, so doesn't particularly leave much as a sauce so you may want to add a little pasta water as well.
- Lemon - this is optional, but like the mint it balances the richness of the lamb and adds a little more brightness. I like to use a little zest and a squeeze of juice at the end.
- Cheese - while not pictured, I also add in a little grated pecorino or parmesan cheese at the end. Pecorino has a little more sharp bite, which works well, but both work. This is optional, but to me is always a good idea when it fits with the pasta sauce ingredients, and combines with any liquid to make a slight sauce.
Ways you could adapt this dish
Personally, I find this works well as it is, but you could adapt in a few ways. In theory, you could swap the lamb for another ground meat such as beef, but I would note the flavor of lamb pairs particularly well with the other ingredients.
You can also optionally add in some pine nuts, if you like, for added texture, or add in some spinach or chunks of asparagus for extra vegetables. Spinach should just go in towards the end, like the peas, to wilt down, while the asparagus you will want to add a little earlier to cook a little longer.
This doesn't have that much "sauce" as such, though the flavors coat the pasta well anyway. If you would rather it was more sauce-like, you could add a little pesto (one with mint could be good) or some cream. Though personally, I prefer it just as it is.
This pea and lamb pasta is a delicious mix of spring flavors. It's really easy to make with just a few ingredients, but is packed with bright and varied tastiness. A delicious meal that's filling and rich, without being heavy. Perfect any time you choose.
Try these other easy pasta dishes:
- Squid ink pasta with shrimp and tomato - an easy combination that's great for seafood lovers, and works with both homemade and store bought squid ink pasta.
- Lemon mascarpone pasta - another pasta dish that's perfect for spring, with a creamy sauce and adaptable spring vegetables mixed through.
- Crab pasta - this tasty seafood pasta has lovely light, delicate flavors.
- Plus get more spring recipes and main dishes in the archives.
Pea and lamb pasta
Ingredients
For sauce
- 1 small shallot or onion (1 shallot is around ¼ small onion)
- 1 clove garlic or more if small
- 1 tablespoon mint finely chopped volume
- 8 oz ground lamb lamb mince
- ¼ teaspoon ground cumin or more to taste
- ⅛ teaspoon red pepper flakes or more to taste
- ¼ teaspoon pepper approximately
- ¼ teaspoon salt approximately
- ¼ cup white wine or a little more, as needed
- 1 cup frozen peas
- ½ lemon zest ie from ½ lemon (plus a little juice, optionally)
- ½ cup pecorino approximately, loose packed, or can use parmesan
Pasta to serve with
- 6 oz orecchiette or other similar pasta, see notes
- 1 pinch salt generous, to salt the cooking water
Instructions
- Finely chop the shallot/onion and garlic. Remove mint leaves from the stem and finely chop before measuring (1tbsp is around 6 or so leaves). A little more is fine, too.
- Warm a medium pot/pan over a medium-high heat. Add the ground lamb, spread out and brown all over, getting a little sear on it if possible. Turn as needed and break up the chunks as it cooks. Once it has browned all over, push the meaty to one side and add the onion on the other side. Let them cook in the lamb fat, stirring now and then, until the onion softens Add the garlic and cook a minute more, then mix through with the lamb.
- Add the cumin, red pepper flakes, salt and pepper and mix through. Then add the wine and stir to remove any browning from the pot/pan. Reduce the heat and cover the pot and let the mixture simmer while you cook the pasta.
- Cook the pasta according to the packet instructions then drain, reserving some of the pasta cooking water.
- Add the peas and mint to the lamb mixture during the last minute of the pasta cooking and let cook a minute. Then add the lemon zest and pecorino. Stir everything through so it melts into the sauce. If needed, add a little pasta water to help thin out - it won't be particularly "saucy" but shouldn't be too dry either. Add the pasta into the lamb sauce and mix everything though then serve, topped with a bit more cheese.
Video
Notes
Nutrition
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