Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 280 gr. paccheri type of pasta 200gr. lean lamb (leftovers are fine too) 1 bunch asparagus 1 clove garlic 120ml. of white wine a few sprigs of mint olive oil salt pepper PROCEDURE -------------------------- Tick asparagus tips and cut into four to long.
Coarsely chopped with a knife leftover lamb. Heat salted water in a pot to cook paccheri. As soon as bubbles, throw the pasta and asparagus tips. While the pasta cooks, heat a frying pan in 2 tablespoons extra virgin olive oil with a clove of peeled garlic. Add the minced lamb, blended with white wine, raise the heat and let the alcohol evaporate.
Cover with a lid and simmer until the pasta will not be 'ready. At that point, drain along with the asparagus and add to sauce '. Blow up the pasta sauce in the 'white for several minutes, remove the garlic and season with salt and pepper. Remove from heat and add the chopped mint leaves. 
Coarsely chopped with a knife leftover lamb. Heat salted water in a pot to cook paccheri. As soon as bubbles, throw the pasta and asparagus tips. While the pasta cooks, heat a frying pan in 2 tablespoons extra virgin olive oil with a clove of peeled garlic. Add the minced lamb, blended with white wine, raise the heat and let the alcohol evaporate.
Cover with a lid and simmer until the pasta will not be 'ready. At that point, drain along with the asparagus and add to sauce '. Blow up the pasta sauce in the 'white for several minutes, remove the garlic and season with salt and pepper. Remove from heat and add the chopped mint leaves.
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