LAMB AND PESTO PASTA
This lamb and pesto pasta dish is full of really yummy ingredients, including some hidden veggies. It’s super quick and easy to make.
If you haven’t heard of ‘wide lasagne’ before, have a look in the dried pasta section of the supermarket. Rather than lasagne sheets, it’s smaller pieces of pasta with frilly edges. Layering the pasta together with the other ingredients creates a kind of freeform lasagne (a much easier, healthier version!).
LAMB AND PESTO PASTA
This lamb and pesto pasta dish is full of really yummy ingredients, including some hidden veggies. It’s super quick and easy to make.
Ingredients
LAMB AND PINENUTS
- 1 capsicum (any colour)
- 2 cloves garlic
- 2 Tbsp pinenuts
- 1 tsp olive oil
- 500 g lamb mince (1lb 2oz)
- 1 lamb or beef stock cube
- 1 tsp dried oregano
- 1 tsp paprika
- 1 Tbsp tomato paste
- 400 g canned pesto flavoured tomatoes (14oz)
- 1/2 Tbsp brown sugar
- 1/2 Tbsp balsamic vinegar
TO SERVE
- 200 g wide lasagne (7oz)
- 2 courgettes
- 100 g feta cheese (3.5oz)
- 70 g baby kale (2.5oz)
- 75 g basil pesto (2.6oz)
- Handful fresh basil leaves (optional)
Instructions
PREPARE LAMB AND PINENUTS
Finely dice capsicum and crush garlic. Heat a large pot or frying pan over medium-high heat. Add pinenuts and lightly toast. Remove into a small bowl.
Heat oil in the same pot or pan. Add lamb mince and cook, breaking up with a wooden spoon, until browned all over. Stir in capsicum and garlic. Cook for 2 minutes. Crumble in stock cube together with oregano and paprika. Cook for 1 minute, then stir in tomato paste followed by canned tomatoes, sugar and vinegar. Reduce heat to medium and leave to simmer, stirring occasionally, while you prepare the rest of the meal.
PREPARE SERVING INGREDIENTS
Bring a large saucepan of water to the boil. Add lasagne and cook for 10 minutes (or according to instructions on the packet) until al dente.
Meanwhile, slice courgettes into rounds and dice feta. Place courgettes in a microwave-safe dish and cook on high for 2 minutes, until tender.
SERVE
Drain pasta. Season lamb with salt and pepper to taste. Scatter half of the kale on individual serving plates. Top with half of the courgettes, lamb and feta. Drizzle half of the pesto over the top. Repeat with remaining ingredients, to create a layered effect (kind of like a freeform lasagne). Scatter pinenuts and basil (if using) over the top to finish.
Recipe Notes
WINE MATCH: Try a robust red, such as a Merlot or Cabernet Sauvignon.
GLUTEN-FREE OPTION: Use a gluten-free stock cube (dissolve in a little boiling water first if you need to). Swap wide lasagne for your favourite gluten-free pasta. Ensure pesto is gluten-free.
INGREDIENT SWAPS / NOTES: Beef mince could be used instead of lamb mince. If you can’t find pesto flavoured tomatoes, try Italian flavoured instead. Wide lasagne are dried pasta pieces with frilly edges (not lasagne sheets).
STORING AND REHEATING: Store individual portions in airtight containers in the fridge. Reheat in the microwave.
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