Lamb and Spring Vegetable Pasta with Mint Skyr - Mill City Farmers Market

Ingredients

• 1 container Shepherd’s Way Skyr
• 1/4 cup scallion (greens only, thinly sliced)
• 3 Tablespoons fresh mint leaves, chopped
• Pinch of coarse salt and freshly ground black pepper to taste
• 1 pound penne, pappardelle or other pasta (reserve 1 cup pasta cooking water for the sauce)
• 1 Tablespoon olive oil
• 1 pound ground lamb
• 1 bunch asparagus, cut into 1-inch pieces
• ½ pound sugar snap peas, stems and strings removed, cut in half
• 6 large kale leaves, coarse stems removed, rough chop
• Shepherds Way Burr Oak cheese, grated
• White bulbs from 1 large bunch scallions, approximately 1 ½ cups, cut into ½ inch pieces
• 1 cup scallion greens, reserved for garnish
• 3 large cloves garlic, or 6 garlic scapes, minced
• 2 teaspoons ground cumin
• 1 teaspoon coarse salt
• ½ teaspoon freshly ground black pepper
• ¼ cup champagne vinegar
• Pinch of chili flakes (optional)