 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||||||||
 |
 |
 |
||||||||||||||||||||||||||||
 |
 |
 |
 |
 |
 |
|||||||||||||||||||||||||
 |
 |
 |
||||||||||||||||||||||||||||
 |
 |
|||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||
RED PEPPER AND PESTO LAMB PASTA by Michael Collihole
Ingredients
500g pack lamb mince
1 onion, finally chopped
2 garlic cloves, finally chopped
2 red peppers, deseeded and diced
2 tbsp red pesto from a jar
400g can chopped tomatoes
150g dried pasta shapes
Method
Step 1
Heat a deep, wide frying pan. Add the mince, onion and garlic and fry for 5 minutes. Stir in the peppers, pesto and tomatoes and simmer for 20 minutes, stirring occasionally.
Step 2
Meanwhile, cook the pasta according to the packet instructions. Drain well and stir the pasta into the meat sauce. Serve immediately with a grinding of black pepper.
Per serving
464 kcals, 21.6g fat [7.9g saturated]
30.9g protein, 39.1g carbs, 9.6g sugar, 0.3g salt
