Lamb And Pasta With Walnut And Cilantro Pesto - cooking recipe

Ingredients

13 oz farfalle pasta
4 None lamb fillets (14 oz total)
1 1/2 cups packed cilantro leaves, coarsely chopped
1/2 cup walnuts, toasted
1/2 cup grated Parmesan cheese
2 cloves garlic, quartered
1/2 cup plus 2 tsp light olive oil
1 tbsp drained preserved lemon peel, thinly sliced
1/2 cup plain yogurt
2 tsp lemon juice

Preparation

Cook pasta in large saucepan of boiling water according to package directions. Drain.
Meanwhile, cook lamb in heated oiled large skillet on medium-high heat until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins. Slice thinly.
Reserve 2 tbsp cilantro leaves. Blend or process remaining cilantro with nuts, Parmesan cheese, garlic and 1/2 cup oil until a smooth paste. Toss mixture with pasta in large bowl.
Divide pasta among serving plates. Top with lamb and preserved lemon. Drizzle with combined yogurt, remaining 2 tsp oil and lemon juice. Sprinkle with reserved cilantro.