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Minty Pasta Salad with Lamb

Fettuccine pasta tossed with arugula and mint top grilled lamb chops in this delectable main dish recipe.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Chill: 2 hrs
  • Grill: 10 mins

Minty Pasta Salad with Lamb



  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.

Mint-Herb Pesto



  1. 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.

Nutrition Facts (Minty Pasta Salad with Lamb)

    Per serving:
  • 365 kcal cal.,
  • 22 g fat
  • (5 g sat. fat,
  • 3 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 53 mg chol.,
  • 218 mg sodium,
  • 21 g carb.,
  • 3 g fiber,
  • 1 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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