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From The Magazine


Hideout 125's Lamb Pasta

Serves 2

6 ounces shredded braised lamb (find the recipe on fortwaynemonthly.com)
3 cups cooked pasta (gemelli or cavatelli preferred)
½ cup wild mushrooms
1 cup reserved cooking liquid from the braised lamb
½ cup butternut squash, medium diced
½ cup julienned red onion
2 tablespoons fresh mint chiffonade
¼ cup crumbled feta
2 tablespoons olive oil
3 tablespoons mascarpone
Salt and pepper to taste

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