Aya’s Kitchen: Tagliatelle with Cumin Lamb Meatballs, Favas & Pecorino

An extremely simple but delicious pasta dish.  The ground lamb was seasoned with cumin, coriander, black pepper and salt.  After forming them into balls and searing them in olive oil (with a crushed garlic and dried chili pepper), I set them aside and cooked the diced eggplant in the remaining oil and deglazed the pan with a little bit of white wine.  As the pasta was close to being slightly firmer than al dente I added the escarole, fava beans (already blanched) and lamb meat balls.  Toss in the pasta with pecorino romano and a little bit of butter and finish with some black pepper and more cheese if desired.

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