Fresh mint and lemon brighten this hearty pasta dinner.
Swapping in lamb alongside beef is a great way to change up weeknight dinners. This version, adapted from a Blue Apron meal, pairs the two meats for a flavorful result—the lamb adds richness while the beef provides familiar comfort. The combination works especially well with bright accents like mint and lemon, which keep the dish lively.
Green beans are cooked until crisp-tender and folded into the pasta, adding a fresh, textural contrast. The ditalini picks up a creamy finish from grated Parmesan and a touch of butter, creating a comforting, satisfying bowl. While the texture isn’t a true risotto, the dish delivers a similar creamy, cozy experience without stirring for ages.
Note: Blue Apron lists herbs by “bunch.” If you use their kits, expect a bunch to equal roughly 1–2 tablespoons of chopped herbs; a “large bunch” is about double that.
- 7 ounces ground lamb & beef blend
- 5 ounces ditalini pasta
- 6 ounces green beans
- 3 cloves garlic
- 1 spring onion
- 1 lemon
- 1 bunch mint
- 1 tablespoon butter
- ¼ cup grated Parmesan cheese
See Blue Apron for the full recipe.