Like big, fat straws, we love how rigatoni slurps up pasta sauce for mouthfuls of delight. Tonight, the rig is filling up with rich lamb and cherry tomato ragu. Instead of adding a sprinkling of cheese to finish, squeeze over lemon juice and notice how the flavours really ramp up. But of course, if it's cheese you want, go right ahead.
Cook pasta in boiling water for 9 minutes or until al dente. Drain and reserve 80ml (⅓ cup) pasta cooking water.
Heat 1 teaspoon oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until slightly caramelised. Season with salt and pepper. While mince is cooking, continue with step 3.
Halve cherry tomatoes. Peel and crush garlic. Zest lemon.
Add cherry tomatoes to mince and cook, stirring continuously, for 2–3 minutes or until tomatoes have collapsed. Add garlic, lemon zest and pesto to frypan and cook for 30 seconds or until fragrant.
Add reserved pasta water and pasta to sauce and cook, stirring continuously, until sauce has thickened and clings to pasta. Stir through olives and season to taste with salt and pepper.
Cut lemon into wedges. Toss salad leaves with remaining oil, red wine vinegar, salt and pepper. Divide pasta between bowls and serve with salad and lemon wedges.