So while I was typing up the Salt & Time post last night, my dinner was simmering away. I recently saw a Twitter post featuring this incredible looking recipe from Wine Spectator magazine. The results were great! Maybe not the best dish for a warm Austin night, but the fresh pop of mint, along with the saltiness & twang from the pecorino (aged sheep's milk cheese), and the earthiness of the lamb were a great combination, that frankly, I could eat year round!
I used the dry pappardelle noodles from DeCecco, because they were already in my pantry, but I'd love to do this dish with fresh pasta! And I substituted Muir Glen Fire Roasted Diced Tomatoes for the canned cherry toms, again, because there was a can in the pantry.