EGG NOODLES WITH LAMB, CHICKPEA, AND ROASTED CAULIFLOWER RAGU

Ciao Bella|Lamb|Pasta

Ingredients

The Cauliflower:

1 head of cauliflower

3 tablespoons olive oil

1 ½ teaspoons salt

1 teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

¼ cup grated parmesan cheese

The Ragu:

3 tablespoons olive oil

1 large onion, chopped

10 cloves garlic, chopped

1 pound ground lamb

2 pints grape or cherry tomatoes, cut in half

2 teaspoons salt

1 teaspoon black pepper

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

2 teaspoons cumin

2 teaspoons coriander

1, 15.5 ounce can chickpeas, drained and rinsed

½ cup fresh mint leaves (packed),chopped – plus more whole leaves for garnish

1 stick cold butter, cut into 8 pats

16 ounces medium egg noodles, cooked to package directions in salted water (reserve 1 cup of the cooking liquid)

Instructions

Preheat oven to 425 degrees.

Remove the leaves and stem from the bottom of the cauliflower. Break the head into florets and rough chop into bite size pieces. Spread them out on a rimmed baking sheet in a single layer and drizzle with the olive oil and top with the salt, black pepper, and Ciao Bella Italian seasoning. Toss lightly to evenly coat. Sprinkle the parmesan cheese all over the top. Roast for 15 minutes and toss. Place back in the oven and bake for another 15 minutes until the cauliflower is lightly browned and very tender when pierced with the tip of a steak knife. Remove and set aside.

To make the ragu, heat the 3 tablespoons of olive oil in a large deep skillet over medium high heat. Add the onions and garlic and cook, stirring frequently, until soft and fragrant, about 2-3 minutes. Add the ground lamb to the pan and cook, breaking the lamb into small pieces with a spatula or wooden spoon, until the lamb is just cooked through.

Add the tomatoes, salt, black pepper, Ciao Bella Italian seasoning, cumin, coriander, and chickpeas to the pan. Cook, stirring, until everything is very well combined and the tomatoes begin to wilt, about 3-4 minutes.

Add the cauliflower, chopped mint, cold butter pats, and noodles to the pan with ½ cup of the pasta water. Toss, toss, toss for 2-3 minutes until the butter has melted and a glossy sauce has formed. If the sauce is a little tight, you can gradually add some more of the pasta water to loosen it up.

Serve hot in bowls garnished with mint leaves. DEVOUR!!