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Menu Plan for Spring II: Week 5, Monday

Pasta with Lamb and White Beans leftovers

Cooking time: 25 minutes for menu          Cooking schedule: see below for instructions

    Easter dinner leftovers - toss with some pasta, add some green garlic, cherry tomatoes and a a bit of feta: Easter Monday dinner is served.

Pasta with Lamb and White Beans, Greek Style

Total time: 25 minutes
     Originally made with leftover lamb, this could as easily be made with fresh ingredients.  The cherry tomatoes and green garlic add a touch of spring, and just enough 'tomato' flavor.  The feta and dry-cured olives add the taste of Greece.

Pasta with Lamb and White Beans Ingredients: 

 Instructions:

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, pot and colander for pasta
Put water on high heat for pasta
Roughly chop carrot, celery
Sauté carrot, celery.. Lamb if raw
Cut lamb if leftover
Trim, slice green garlic
Cut tomatoes

Cut olives
Cut or crumble feta
Add green garlic to skillet, sauté
Start to cook pasta
Add cooked lamb, stock, beans, herbs, simmer
     Wait for pasta
Drain pasta, add to skillet
Add tomatoes, olives, feta
Heat through
Serve