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Fettucine with Lamb and Pistachios
Category : American, Lamb, Mutton
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Saute garlic and onions in heated olive oil in large, deep skillet just until soft, about 2 mins.
- Add lamb and cook over medium-high heat until cooked through, about 5 mins.
- Add rosemary, nutmeg, salt, and pepper and cook 2 mins, stirring.
- Reduce heat and pour in butter.
- Add drained fettuccine and toss well.
- Before serving, top each portion with chopped pistashios.
- Makes four servings.
Ingredients:
1 lb - lamb shoulder or other lean cut, cubbed and sliced into thin strips
1 lb - fettuccine, cooked al dente
3 cloves - garlic, minced
1 - small onion, finely chopped
1/4 cup - olive oil
1.5 tsp - fresh rosemary, finely chopped
1/4 tsp - ground nutmeg
1/2 tsp - white pepper
1/3 cup - sweet butter, melted
1/2 cup - shelled natural pistashio nuts, coarsely chopped
1 tsp - salt
1 lb - lamb shoulder or other lean cut, cubbed and sliced into thin strips
1 lb - fettuccine, cooked al dente
3 cloves - garlic, minced
1 - small onion, finely chopped
1/4 cup - olive oil
1.5 tsp - fresh rosemary, finely chopped
1/4 tsp - ground nutmeg
1/2 tsp - white pepper
1/3 cup - sweet butter, melted
1/2 cup - shelled natural pistashio nuts, coarsely chopped
1 tsp - salt
RECIPES BY REHANA KHAMBATY
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