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5
ounces dried fettuccine
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1
tablespoon extra virgin olive oil
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1
teaspoon finely shredded lemon peel
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1
Mint Herb Pesto, below
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12
small lamb double rib chops
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3
cups arugula
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1
cup fresh mint leaves
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Pine nuts, toasted
1. Cook pasta according to package directions; drain. Rinse; drain. Transfer to bowl; toss with oil and lemon peel. Prepare Mint-Herb Pesto. Add to pasta; toss. Set aside. (Pasta may be chilled up to 24 hours.)
2. Meanwhile, sprinkle lamb lightly with salt and pepper. For a charcoal grill, place chops on rack directly over medium coals. Grill, uncovered, 10 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place chops on rack over heat. Cover; grill as above.)
3. Toss pasta with arugula and mint. Top with grilled chops; sprinkle with pine nuts. Makes 6 servings.
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1/2
cup lightly packed argula
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1/2
cup lightly packed mint
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1/2
cup lightly packed basil
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1/4
cup extra virgin olive oil
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2
tablespoons toasted pine nuts
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1
tablespoon lemon juice
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2
cloves minced garlic
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1/4
cup shredded pecorino cheese
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1/2
teaspoon crushed red pepper
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salt and pepper
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In blender or food processor combine arugula, mint, basil, olive oil, pine nuts, lemon juice, and garlic. Cover; blend or process until smooth, scraping down sides as needed. Add the pecorino cheese and crushed red pepper. Cover; blend or process until just combined. Season with salt and pepper.
- Servings Per Recipe 6,
- Calories 365,
- Protein (gm) 21,
- Carbohydrate (gm) 21,
- Fat, total (gm) 22,
- Cholesterol (mg) 53,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 12,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 1,
- Vitamin A (IU) 486,
- Vitamin C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 113,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 218,
- Potassium (mg) 434,
- Calcium (DV %) 141,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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