Prepare pasta as per packaging in salty water. Reserve 1/4 of a cup of the pasta water, drain and put on the side.
In a dry pot on low heat, toast the pine nuts for 3-5 minutes stirring occasionally until fragrant and golden brown. Do not walk away, pine nuts burn incredibly fast if left unattended. Remove pine nuts from pot and place on the side.
Increase the heat to medium. Add in ground lamb with a heavy pinch of salt, breaking it up with a large spoon. Cook for 6-8 minutes until cooked through. Remove lamb and put on the side.
Drain the majority of the lamb fat, leaving approx. 1 tbsp. Turn down the heat to low once more. Add 2 tbsp of olive oil and garlic. Cook garlic for 3 minutes until soft and fragrant. Careful not to burn the garlic. If it begins to turn brown lower the heat even more.
Add in za'atar and bloom the spice blend for 1-2 minutes. Add lamb back in with a tbsp or 2 of pasta water + pasta. Top it off with in grated parm. Toss. Once combined add in toasted pine nuts and toss once more. Enjoy!