Penne Pasta with a Ragout of Lamb, Chickpeas, Tomatoes and Courgette

Replace pasta with cous cous or whole wheat penne for a healthier option.

Ingredients


  • chopped up remaining lamb from your roast
  • 8 oz panne pasta cooked (strained and kept warm)
  • 1/2 tin chick peas
  • 1/2 courgette (diced)
  • 1 onion
  • remaining herbs from the roast
  • 1 tin chopped tomatoes
  • salt and pepper

Method

  1. Sauté the onion without colour and add the chopped tomatoes then the herbs and cook slowly for 30 minutes, set aside.
  2. Now sauté the chick peas and courgette without colour, add the lamb and season then add the tomato sauce.
  3. Mix slowly and add a little of the remaining cooking liquor from the roast if needed.
  4. Spoon the pasta into serving bowls and top with the ragout.
  5. Alternatively you can add the pasta to the pan and toss all the ingredients together before serving.

Notes:

Gary's tip: Replace pasta with cous cous or whole wheat penne for a healthier option.





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