Italian Lamb with Pesto Pasta
Ready in 30 minutes
• Serves 5
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, July 21, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, July 21, 2019.
Ingredients
Pasta
- 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
Tomatoes
- 2 tomatoes
- 1/2 Tbsp balsamic vinegar
- 1/2 Tbsp brown sugar
To Serve
- 1 pack feta cheese
- 1 bunch basil, chopped
Steps
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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.
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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.
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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.
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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.
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Serve pasta topped with lamb, tomatoes and their dressing, crumbled feta and basil.
Nutritional Information
Energy |
2572 kj 615 kcal |
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Protein | 38.8g |
Carbohydrate | 55.9g |
Fat | 25.4g |