You can change the flavour of this Pesto Tomato and Lamb Pasta by mixing up the ingredients, to make it easy to incorporate into your kitchen and your family’s tastes.

Pesto is great to add for lots of flavour with one simple ingredient.

For a nice touch, sprinkle the finished pasta dish with feta or freshly grated Parmesan cheese.

If your family enjoys some heat, for an added spice, add hot pepper flakes to the onion mixture while cooking.

If you’re not a fan of dry penne lisce, you can use rotini, fusilli or shells. All of these pastas work just as well in this dish.

1. In a large non-stick skillet, brown the lamb for about 5 minutes over medium high heat or until no longer pink. Scrape the lamb into colander and let drain.

2. Return the skillet to medium heat and add oil. Cook the onion, garlic and Italian seasoning for 5 minutes or until softened.

3. Add the tomatoes, chicken broth, browned lamb, salt and pepper and bring to boil. Reduce the heat and simmer everything for 8 minutes.

4. Stir in the pesto and black olives; cook for about 5 minutes or until thickened.

5. Meanwhile, in a large pot of boiling salted water, cook the pasta of your choice for about 10 minutes or until tender but firm. Drain well and add to skillet. Toss to coat.
                       
Emily Richards is a professional home economist, cookbook author and a tv celebrity chef.  For more, visit emilyrichardscooks.ca.