Nan's Easy Rosemary Lamb Fusilli
with Balsamic Apple Salad & Parmesan
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!
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
Ingredients
1
carrot
2 sprig
rosemary
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
1 packet
lamb mince
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1.5 packet
tomato paste
1 bag
salad leaves
1
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
Utensils
Instructions
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.
Divide the rosemary lamb fusilli between bowls. Top with the grated Parmesan cheese (see ingredients). Serve with the balsamic apple salad.
