ORECCHIETTE WITH LAMB AND MINT PEA PESTO

Steps:

• Stir together the semolina and 1/2 cup warm water in a small bowl until a dough starts to form. Knead the dough on a lightly floured flat surface until it is firm and elastic, adding water as needed, 7 to 8 minutes. Wrap the dough in plastic wrap and let rest for 30 minutes.
• Divide the dough into 2 pieces and roll each portion into a long log about 1/2 inch thick. Slice each log into 1/3-inch-long pieces. Using a butter knife, push each piece of dough down and toward yourself, it should curl up slightly. Using your thumb, push the curl in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat the cutting and shaping process with the remaining pasta dough. Set aside while you cook the lamb.
• In a large bowl, mix the ground lamb with the garlic, lemon zest and crushed red pepper; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Put a large pot of salted water over high heat and begin to bring it to a boil.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Push the onions to one side of the pan. Add the ground meat mixture; make sure to break the meat up with a wooden spoon and cook until it is nicely browned and no longer pink.
• Deglaze with the wine, scraping up any browned bits from the bottom of the pan. Cook, stirring occasionally, until slightly reduced, about 1 minute. Set aside while you cook the pasta.
• Cook the pasta in boiling water until al dente, about 2 minutes. Reserve 1/2 cup cooking liquid. Drain the pasta.
• Add the cooked pasta, 1/4 cup reserved pasta water and the butter to the lamb mixture, tossing until the butter is fully emulsified and the sauce coats the pasta. Gradually stir in the remaining 1/4 cup of pasta water to the desired consistency. Stir in the peas. Divide the pasta among 4 bowls, top with Mint Pea Pesto, torn mint, cheese and toasted pine nuts.
• Add the peas, parsley, mint, garlic, pine nuts, cheese and a generous pinch of salt. Pulse until a chunky paste forms. With the machine running, drizzle in the oil. Continue pulsing until well combined. Season to taste with salt and pepper.