Lamb Fillet with Linguine and Date Pesto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 clove garlic
- 60 g pine nuts
- 125 ml vegetable stock
- 5 tablespoon olive oil
- 1 tablespoon parmesan, freshly grated (may be more)
- 1 tablespoon oregano, freshly chopped
- 2 tablespoon parsley, smooth, freshly chopped
- 6 date (s)
- 8 leaves radicchio
- Salt and pepper, freshly ground
- Paprika powder, noble sweet
- 0.5 teaspoon ½ cumin, freshly ground
- 500 g linuine
- 500 g lamb fillet (s)
Print Recipe
Pin Recipe Instructions
- For the date pesto, peel and finely chop the garlic. Roast the pine nuts until golden yellow in a coated pan without fat, then immediately remove from the pan and finely chop. Mix the garlic and pine nuts with the vegetable stock, 3 tablespoons of olive oil, parmesan, oregano and parsley. Core the dates, roughly chop and add to the pesto. Season the pesto well with salt, paprika and cumin.
- Cook the linguine al dente according to the instructions on the packet.
- Rinse the radicchio leaves, pat dry and cut into fine strips.
- Salt and pepper the lamb fillet and fry in the remaining olive oil for about 4 - 5 minutes on all sides.
- Drain the linguine, drain and mix with the radicchio and pesto in a bowl. Cut the lamb fillet into slices and serve on top of the pasta.
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