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Marilyn Harris

Marilyn's Easy Pasta Recipe: Parpardelle with Ground Lamb, Walnuts and Olives

Marilyn's Easy Pasta Recipe: Parpardelle with Ground Lamb, Walnuts and Olives

Enjoy a great, homemade pasta lunch or dinner with one of Marilyn's easy recipes.

2 to 2 ¼ cups all-purpose flour

3 large eggs       

Place 2 cups of flour in the food processor with steel blade.  Add the eggs and process until mixture is moist, but still crumbly.  Remove and press into a disc.  Wrap in plastic wrap and allow to rest at room temperature for 30 minutes.

Roll though the pasta machine into thin strips.  Cut into 1 ½ to 2” strips to make parpardelle.

Cook in a large pot of rapidly boiling salted water.

Drain and toss with the sauce.

Ground Lamb, Walnut, Olive Sauce:

3 tablespoons extra-virgin olive oil

1 ½ pounds boneless leg of lamb, cubed and chopped in food processor

1 cup finely chopped onion

½ cup finely chopped celery

1 teaspoon minced garlic

3 strips thick sliced bacon, diced

1/3 cup chopped flat-leaf parsley

½ cup toasted walnuts, chopped

½ cup chopped pitted green olives

½ cup dry white wine.

Salt and red pepper flakes, to taste

¾ cup freshly grated Parmigiano-Reggiano


Heat the oil in a heavy skillet.  Add the lamb and cook, stirring until all red is gone….5 to 6 minutes.

Remove with a slotted spoon to a side dish.

Add the onion, celery, garlic and bacon to the skillet.  (add a bit more oil if needed)  Cook over med. High heat, stirring until bacon is crisp.  Stir in the parsley,, walnuts and olives and cook for a minute more. 

Return lamb to skillet.  Add the wine and simmer until reduced to 2 tablespoons…about 5 minutes.

Season to taste and toss with cooked pasta.

Sprinkle with the cheese and serve.


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