Lamb and Asparagus Curry Notta Pasta

Succulent spring lamb and asparagus team up with Notta Pasta in this spicy Indian Curry.

Yield

4-6 servings

Time

25-30 minutes to assemble
15 minutes to cook
Total time: 40-45 minutes

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Linguine
2 lbs boneless leg of lamb
Salt and pepper
2 tablespoons butter
1-lb bunch asparagus trimmed and cut into 1” pieces
1 medium red onion, sliced
1 tablespoon (each) minced garlic and ginger
1 tablespoon ground curry*
1/2 teaspoon crushed red pepper flakes
1-13.5 oz can A Taste of Thai Coconut Milk
1 tablespoon almond butter
Optional: chopped cilantro
*We used a generic curry for our test, but Madras curry or Garam Masala would also work well.

Directions

1.	Put a large pot of water on to boil.
2.	Trim fat from lamb and cut into bite size pieces. Salt and pepper on all sides.
3.	In a large skillet, melt butter over a medium–high heat and sauté lamb until just cooked. Add asparagus and sauté 2 minutes. Transfer ingredients to bowl and cover.
4.	In unwashed skillet, sauté onions, garlic and ginger until onions start to brown. Add curry and pepper flakes. Stirring, cook 1 minute.
5.	Add 1/2 can coconut milk and mix in almond butter until smooth. Add remaining coconut milk.
6.	Add lamb and asparagus to skillet. Stir to combine and turn down to a low simmer.
7.	Meanwhile, boil Notta Pasta according to box directions. Drain and rinse quickly. Add to skillet and toss well. Sprinkle with cilantro, if desired, and serve immediately.

In this recipe