by Curtis Stone
Homemade basil, parsley and mint pesto takes this lamb and pasta dish to whole new level of deliciousness. Recipe by Curtis Stone.
Ingredients
- 1 cup fresh basil leaves
- 1 cup fresh flat-leaf parsley leaves
- 1 cup fresh mint leaves
- 1/4 cup (35g) shelled pistachios, toasted
- 1 garlic clove
- 1/2 cup (125ml) extra virgin olive oil, plus more for coating lamb
- 8 Coles Australian Lamb Cutlets
- 250g dried fettuccine
- 2 bunches asparagus, woody ends trimmed, cut into 4cm pieces
- 4 cups loosely packed baby rocket leaves (about 60g)
Method
- Step 1Preheat a barbecue for medium-high heat. In a food processor, combine basil, parsley, mint, pistachios and garlic. Blend mixture, stopping machine to scrape side of bowl occasionally, until herbs are chopped. Add oil and blend briefly to combine. Season with salt and pepper and set pesto aside.
- Step 2Coat lamb with oil and sprinkle with salt and pepper. Barbecue for 2-3 mins each side or until char marks form and lamb is medium-rare (54°C) in centre. Transfer lamb to a plate to rest while pasta cooks.
- Step 3In a large pot of salted boiling water, cook fettuccine following packet directions or until tender with some bite. During the last 3 mins of cooking, add asparagus. Drain pasta and asparagus, reserving 3/4 cup (185ml) cooking liquid.
- Step 4In a large bowl, mix pesto and 1/3 cup (80ml) reserved cooking liquid. Add pasta and asparagus and toss to combine. Stir in rocket and season with salt and pepper. Add more reserved cooking liquid if necessary to moisten pasta. Transfer to a platter and serve with lamb.
Nutrition
2996 kj
Energy
46g
Fat Total
10g
Saturated Fat
8g
Fibre
27g
Protein
102mg
Sodium
2g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Curtis Stone
- Publication: Coles
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