Fresh Farfalle, Lamb, Mint & Pea Pasta - James Martin Chef

Ingredients

• 1 lamb breast
• 1/2 bunch rosemary
• 1/2 bunch thyme
• 1 garlic bulb
• 1/2 bunch parsley
• 1/2 bunch mint
• 1 bunch radish
• 200g fresh peas
• 100g sun dried tomatoes
• 300g pasta flour 00
• 3 Italian eggs
• small punnet pea shoots
• 50ml sherry vinegar
• 250ml extra virgin olive oil
• teaspoon Dijon mustard
• lamb breast – score, then season with salt, garlic, thyme and rosemary. Roast in the oven on a rack for 1 hour to 1.5 hour at 160 degrees. Once cooked, remove bones. Then cut up.
• pasta dough – make in a food processor beforehand. Mix eggs and flour, salt and olive oil.
• vinaigrette – mix sherry vinegar, oil and mustard together.
• Roll out pasta, cut and shape Farfalle. Make vinaigrette. Pod the peas. Wash and cut radish. Chop mint and parsley.
• Boil pasta, strain and add to a pan with peas, sun dried tomatoes, radish, herbs and vinaigrette. Plate and finish with pea shoots.