Fettuccine with lamb and chargrilled capsicum

Fettuccine with lamb and chargrilled capsicum

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Its not just the taste that makes pasta a family favourite — thanks to a few pantry heroes, this is on the table in 20 minutes.

The ingredient of Fettuccine with lamb and chargrilled capsicum

  1. 500g fettuccine
  2. 2 teaspoons olive oil
  3. 2 (about 200g each) lamb eye of loin (backstraps)
  4. 1 x 280g btl chargrilled capsicum, drained, cut into thin strips
  5. 1 x 190g btl bought basil pesto

The instruction how to make Fettuccine with lamb and chargrilled capsicum

  1. Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente.
  2. Meanwhile, heat the oil in a large frying pan over medium heat. Season lamb with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 2-3 minutes to rest.
  3. Drain the pasta and return to the pan. Diagonally slice lamb across the grain.
  4. Add the lamb, capsicum and pesto to the pasta and toss to combine.

Nutritions of Fettuccine with lamb and chargrilled capsicum

fatContent: 762.41 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 4.5 grams saturated fat
sugarContent: 92 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 39 grams protein
sodiumContent:

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