Italian Lamb with Pesto Pasta

Italian Lamb with Pesto Pasta

Ready in 30 minutes Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 21, 2019.



  • 3/4 pack orzo pasta
  • 1/2 pack baby spinach
  • 1 pack herb pesto

Italian Lamb

  • 1 red onion
  • 1 courgette
  • 1 pack lamb mince
  • 2 cloves garlic, minced
  • 1 pack Italian blend
  • 1 pack tomato paste
  • 1 can cherry tomatoes
  • 3/4 cup water


  • 2 tomatoes
  • 1/2 Tbsp balsamic vinegar
  • 1/2 Tbsp brown sugar

To Serve

  • 50g feta cheese
  • 1 bunch basil, chopped


  1. Cook pasta Bring a large pot of hot salted tap water to the boil with a lid on. Add pasta to pot of boiling water and cook for about 8 minutes until tender. Drain and return to pot with a drizzle of oil to prevent sticking. Fold spinach and pesto through cooked pasta and season to taste.
  2. Cook lamb Thinly slice onion and grate courgette. Heat a drizzle of oil in a fry-pan on high heat. Cook mince for about 6 minutes, stirring until browned. Add onion, garlic, Italian blend, tomato paste and 1 tsp salt. Cook, stirring for 2 minutes until fragrant.
  3. Add canned tomatoes and water measure and simmer for about 5 minutes until thickened. Fold through courgette and cook a further 1-2 minutes. Season.
  4. To finish Cut tomatoes into wedges and toss in a bowl with vinegar, sugar, a pinch of salt and a drizzle of oil. Crumble feta.
  5. Serve pasta topped with lamb, tomatoes and their dressing, crumbled feta and basil.

Nutritional Information

Energy 2572 kj
615 kcal
Protein 38.8g
Carbohydrate 55.9g
Fat 25.4g