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Lamb and Mint Pesto
By poisoneyes | February 4, 2008
The flavour of fresh mint complements both lamb and peas in this all-in-one-dish. Serve with rigatoni.
450g/1lb lean minced lamb
1 Onion, finely chopped
2-3 tbsp pesto sauce
2-3 tbsp finely chopped fresh mint leaves
200g/7oz fresh or frozen shelled peas
Salt and freshly ground black pepper
PREPARATIONS:
Put the lamb and onion in a heavy-based saucepan and cook over a medium-high heat for 8-10 minutes, stirring to break up the meat.
Add all the remaining ingredients, then cover and simmer for 5-7 minutes, adding a tablespoon or two of the pasta cooking water if necessary. Season to taste and toss with hot pasta.
One of my Featured Recipe from: Maggie Ramsay
