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     Originally made with leftover lamb, this could as easily be made with fresh ingredients.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.

 Ingredients: 

• 2 cups leftover lamb  or raw lamb cut into pieces
• 1 1/2 cups (12oz, 360gr) white beans  or 15oz (450gr) can or jar, drained and rinsed
• 1 carrot
• 1 rib celery
• 4 - 5 green garlic,  about 1/2 cup, sliced  substitute 4 green onions, sliced, and 1 clove garlic, minced
• 1 cup (4oz, 10gr) cherry tomatoes
• 3oz (90gr) feta
• 1/3 cup dry-cured Greek black olives
• 2 tsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 cup (4oz, 120ml) chicken stock
• 1 1/4 cups (4.2oz, 125gr) pasta - penne, rigatoni

 Instructions:

• Cook pasta according to package directions, drain.
• Roughly chop carrot, celery.
• Cut the lamb into bit-size pieces.
• Trim and thickly slice green garlic.
• Cut the cherry tomatoes in half.
• Cut the olives in half.
• Cut the feta into small cubes.
• Heat the oil in a large nonstick skillet. 
• Add the carrot, celery, (lamb if it's raw) and sauté until tender, about 5 minutes. 
• Add the green garlic and sauté 3 minutes longer. 
•  Add the cooked lamb, stock, beans, herbs and bring to a simmer. 
• Add pasta, tomatoes, olives and feta, heat through.
• Serve.