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Celebrate the season with a burst of spring ingredients in this Italian-style meal. Penne pasta features a bounty of tender asparagus, baby peas, artichokes and toasted pine nuts. The bread stuffing for juicy spring lamb is mixed with pancetta, mortadella, Parmigiano-Reggiano cheese and fresh sage. Ask the butcher for a butterflied leg of lamb with the shank bone left in as well as the bones and trimmings; you'll need them to make the lamb broth. Alternately, you can use white wine or make an easy mushroom broth with dried porcini mushrooms, if you prefer. You'll also need amaretti cookies for the custard-filled crostata--find them at Italian specialty stores and some supermarkets. The dessert can be prepared up to eight hours ahead and stored at room temperature.
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