Creamy Lamb Linguine With Mint Pesto - cooking recipe

Ingredients

18 oz linguine
1 cup fresh mint leaves
2 cloves garlic, minced
1/3 cup pine nuts, toasted
2 tbsp grated Parmesan cheese
1/3 cup olive oil
1 lb lamb neck fillet, thinly sliced
1 1/4 cups heavy cream

Preparation

Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, process mint, garlic, pine nuts, cheese and 1/4 cup oil until combined. Set aside.
Heat remaining oil in a medium frying pan. Working in batches, cook lamb, stirring, until browned all over. Remove from pan.
Add mint pesto and cream to pan and stir to combine. Add lamb and pasta. Stir until heated through.