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- 5 ounces dried fettuccine
- 1 tablespoon extra virgin olive oil
- 1 teaspoon finely shredded lemon peel
- 1 Mint Herb Pesto, below
- 12 small lamb double rib chops
- 3 cups arugula
- 1 cup fresh mint leaves
- 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.
- 1/2 cup lightly packed argula
- 1/2 cup lightly packed mint
- 1/2 cup lightly packed basil
- 1/4 cup extra virgin olive oil
- 2 tablespoons toasted pine nuts
- 1 tablespoon lemon juice
- 2 cloves minced garlic
- 1/4 cup shredded pecorino cheese
- 1/2 teaspoon crushed red pepper
- salt and pepper
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.
- Servings Per Recipe 6,
- cal. (kcal) 365,
- Fat, total (g) 22,
- chol. (mg) 53,
- sat. fat (g) 5,
- carb. (g) 21,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 3,
- fiber (g) 3,
- sugar (g) 1,
- pro. (g) 21,
- vit. A (IU) 486,
- vit. 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 (mg) 141,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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