Spring Lamb Ragù with Artichokes Fava Beans and Maltagliati badly cut Pasta
Ingredients
- 1 ounce dried poricini mushrooms
- 1 ½ cup warm water
- 2 tablespoon olive oil
- 1 pound ground lamb
- kosher salt and black pepper (as needed for seasoning )
- ¼ teaspoon crushed red pepper flakes (or more to taste)
- 2 medium carrots (peeled and cut into small dice)
- 1 medium shallot (chopped)
- 4 clove garlic (peeled and chopped)
- 3 tablespoon tomato paste
- 1 cup dry white wine
- 2 cup low-sodium chicken broth
- 4–5 tablespoon chopped fresh tarragon (divided)
- 2 sprigs fresh thyme
- 1 pound fresh pasta sheets
- 2 cup shelled cooked peeled (or frozen, thawed) fava beans (may substitute peas)
- 3/4 cup finely grated Pecorino Romano (divided)
Instructions
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