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.