Slow-cooked lamb and rosemary pasta

Step 1

Cook pasta in a large saucepan of boiling salted water until just tender. Drain, reserving ½ cup (125ml) cooking liquid. Return pasta to pan; cover to keep warm.

Step 2

Meanwhile, heat oil in a large non-stick frying pan over medium heat; cook chilli, garlic and rosemary, stirring for 30 seconds or until fragrant.

Step 3

Add shredded lamb to pan; cook, stirring, for a further 1 minute or until lamb is hot. Stir in pasta, broccolini mixture, parsley, reserved cooking liquid and half the parmesan.

Step 4

Serve pasta with remaining parmesan.

Step 5

Meanwhile, make . Bring the water, chilli, garlic and butter to the boil in a large saucepan over medium heat. Season. Add broccolini; cook, covered, for 4 minutes or until broccolini is tender and water is almost evaporated.