Name: Lamb and pasta with walnut and coriander pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram farfalle pasta; 4 (400g) lamb fillets; 1 1/2 cup fresh coriander (cilantro), firmly packed, coarsely chopped; 1/2 cup (50g) walnuts, roasted; 1/2 cup (40g) parmesan cheese, coarsely grated; 2 clove garlic, quartered; 1/2 cup (125ml) light olive oil; 1 tablespoon drained preserved lemon rind, sliced finely; 1/2 cup (140g) yogurt; 2 teaspoon light olive oil, extra; 2 teaspoon lemon juice

Ingredients

375 gram farfalle pasta

4 (400g) lamb fillets

1 1/2 cup fresh coriander (cilantro), firmly packed, coarsely chopped

1/2 cup (50g) walnuts, roasted

1/2 cup (40g) parmesan cheese, coarsely grated

2 clove garlic, quartered

1/2 cup (125ml) light olive oil

1 tablespoon drained preserved lemon rind, sliced finely

1/2 cup (140g) yogurt

2 teaspoon light olive oil, extra

2 teaspoon lemon juice

Method

1.Cook pasta in large saucepan of boiling water until tender, drain. Rinse under cold water, drain.

2.Meanwhile, cook lamb in heated oiled large frying pan until cooked as desired. Cover lamb, stand 5 minutes then slice thinly.

3.Reserve 2 tablespoons of coriander leaves. Blend or process remaining coriander, nuts, cheese, garlic and oil until mixture forms a smooth paste. Combine mixture with pasta in large bowl.

4.Divide pasta among serving plates, top with lamb and preserved lemon, drizzle with combined yogurt, extra oil and juice, then top with reserved coriander.

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Ingredients

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