| Penne Pasta with Lamb and Feta Cheese |
Recipe Type: Entree
Author:
Serves: 6
This recipe features Filippo Berio Extra Virgin Olive Oil
Ingredients
- ½ cup Filippo Berio Extra Virgin Olive Oil, divided
- 1 pound leg of lamb, cleaned and cubed (or lamb stew meat)
- 2 ½ pounds cherry tomatoes, halved
- 5 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- ¼ teaspoon crushed red pepper
- Salt and black pepper
- 3 tablespoons chopped fresh basil
- 1 pound penne pasta
- ½ cup halved pitted Kalamata olives or other brine-cured black olives
- 6 ounces feta cheese, crumbled (about 1¼ cups)
- ¼ cup walnuts, toasted
Instructions
- Preheat oven to 375° F. Heat ¼ cup olive oil in a large pot over high heat. Sear lamb, reserving the olive oil for later use.
- Combine tomatoes, remaining ¼ cup olive oil, garlic, vinegar, and crushed red pepper in a large baking dish. Add the lamb with about 2 to 3 tablespoons of the reserved olive oil. Toss and season with salt and pepper. Roast until tomatoes are tender and juicy, about 35 minutes, stirring occasionally. Stir in basil. Remove from oven and let stand at room temperature. (Can be prepared up to 2 hours in advance.)
- Cook pasta according to package directions. Drain and return to pot. Add lamb mixture and olives. Stir over medium heat until heated through, about 2 minutes. Add feta cheese and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with walnuts and serve.
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