Nan's Easy Rosemary Lamb Fusilli

Name: Nan's Easy Rosemary Lamb Fusilli with Balsamic Apple Salad & Parmesan
Total time: 20 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 carrot; 2 sprig rosemary; 1 packet fusilli; 1 packet lamb mince; 1 packet garlic paste; 1.5 packet tomato paste; 40 g butter; 1 drizzle balsamic vinegar; 1 bag salad leaves; 1 apple; 1 sachet Nan's Special Seasoning; ½ packet Grated Parmesan Cheese

with Balsamic Apple Salad & Parmesan

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This simple yet sumptuous dish is absolute decadence from start to finish. From the rich, rosemary-infused lamb mince to the 'al dente' fusilli and delightfully sharp apple salad. It'll be both ready and eaten in record time!

Allergens:

Gluten(Wheat)

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

2 sprig

rosemary

1 packet

fusilli

(Contains: Gluten(Wheat); May be present: Soy, Eggs. )

1 packet

lamb mince

1 packet

garlic paste

(May be present: Soy, Eggs, Milk, Gluten, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1.5 packet

tomato paste

1 bag

salad leaves

apple

1 sachet

Nan's Special Seasoning

½ packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

1 drizzle

balsamic vinegar

Nutrition Values

/ per serving

Energy (kJ)3781 kJ

Fat35.1 g

of which saturates16.5 g

Carbohydrate99.1 g

of which sugars21.6 g

Protein44.4 g

Sodium1912 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

Boil a kettle of water. Grate the carrot. Pick and roughly chop the rosemary. Thinly slice the apple. Pour the boiling water into a large saucepan with a pinch of salt and bring to the boil. Cook the fusilli in the boiling water until 'al dente', 11 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return the pasta to the saucepan. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

When the pasta has 5 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the lamb mince and carrot, breaking the mince up with a spoon, until just browned, 3-4 minutes. Add the rosemary, garlic paste, Nan's special seasoning and tomato paste (see ingredients) and cook, stirring, until fragrant, 1-2 minutes.

Add the butter and reserved pasta water to the lamb. Stir to combine, then simmer until slightly reduced, 1-2 minutes. Add the pasta, toss to combine and season to taste. Remove from the heat and set aside. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add the apple and spinach & rocket mix, then season and toss to combine.