- 1 Moralejo lamb shoulder
- 350 gr rigatoni
- 1 onion
- 1 leek, white part only
- 2 cloves of garlic
- 150 gr Parmesan cheese
- 30 gr walnuts
- 1 bunch of parsley
- 1 lemon
- olive oil
Chop the onion, leek and garlic cloves, place in a skillet to sauté with a bit of olive oil until golden.
Meanwhile, bring a pot of salted water to boil and cook the rigatoni for the amount of time indicated on the package.
Heat the lamb shoulder according to the instructions on the package.
Shred the meat, add to the vegetables along with the juice.
Add the chopped nuts and drained pasta and mix.
Add salt and pepper to taste, grate the washed lemon peel, using only the yellow part.
Serve on plates and add Parmesan to taste.
Preparation time: 20min