Polpette Di Agnello Recipe

Time40m

Serves4

House-made lamb meatballs, handkerchief pasta, shallots, leeks, white wine, goat cheese, amaranth, pistou

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Ingredients

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1
Cook Pasta
In a large pot of boiling salted water, cook handkerchief pasta according to package instructions until al dente. Drain and set aside.
2
Sauté Shallots and Leeks
In the same skillet used for the meatballs, add olive oil and sauté shallots and leeks until softened, about 5 minutes.
3
Deglaze with Wine
Add white wine to the skillet to deglaze, scraping any browned bits from the bottom. Let it simmer for a few minutes until slightly reduced.
4
Combine Ingredients
Add the cooked pasta and meatballs to the skillet. Toss to combine and heat through. Season with salt and pepper to taste.
5
Add Goat Cheese
Remove from heat and gently fold in crumbled goat cheese and amaranth, if using.