Fettuccine with Lamb and Mint
Savory lamb, nestled in a chunky tomato sauce, is tossed with tender strands of fettucine—this satisfying combination is finished with a confetti of chopped fresh mint and toasted pine nuts.
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.
Makes 6 servings.