Savory lamb, nestled in
a chunky tomato sauce, is tossed with luscious strands of fettucine
— this satisfying combination is finished with a confetti
of chopped fresh mint and toasted pine nuts.
Fettuccine
with Lamb and Mint
12 ounces fettuccine
1/2 tablespoon vegetable oil
2 cloves garlic, chopped
3 green onions, chopped
1 pound ground lamb
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tomatoes, seeded and chopped
1/2 cup tomato juice
4 tablespoons chopped fresh mint
2 tablespoons pine nuts, toasted
Prepare fettuccine according
to the package directions; drain, cover and set aside.
Heat oil in a large skillet
over medium-high heat until a drop of water sizzles in the pan.
Add garlic and green onions. Sauté for 1 minute until
softened but not brown. Add lamb; sauté just until the
pink color disappears, 6 to 7 minutes. Crumble lamb into small
pieces using a fork while cooking.
Drain excess fat; return
skillet to the heat. Season lamb with salt and pepper. Add tomatoes
and tomato juice, heating thoroughly, about 3 minutes.
Transfer to a large bowl;
toss with fettuccine. Garnish with mint and pine nuts. Serve
immediately.
