It’s not just the taste that makes pasta a family favourite — thanks to a few pantry heroes, this is on the table in 20 minutes.
Ingredients
- 500g fettuccine
- 2 teaspoons olive oil
- 2 (about 200g each) lamb eye of loin (backstraps)
- 1 x 280g btl chargrilled capsicum, drained, cut into thin strips
- 1 x 190g btl bought basil pesto
Method
- Step 1Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente.
- Step 2Meanwhile, heat the oil in a large frying pan over medium heat. Season lamb with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 2-3 minutes to rest.
- Step 3Drain the pasta and return to the pan. Diagonally slice lamb across the grain.
- Step 4Add the lamb, capsicum and pesto to the pasta and toss to combine.
Nutrition
3190 kj
Energy
26g
Fat Total
4.5g
Saturated Fat
8g
Fibre
39g
Protein
92g
Carbs (total)
All nutrition values are per serve
Notes
Make it vegetarian: For a vegetarian twist, replace the lamb with 500g mushrooms, thickly sliced. Cook in the oil for 3-4 minutes.
- Author: Alison Roberts
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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