Summary

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)

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Instructions

1. 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.
2. Cook the linguine al dente according to the instructions on the packet.
3. Rinse the radicchio leaves, pat dry and cut into fine strips.
4. Salt and pepper the lamb fillet and fry in the remaining olive oil for about 4 - 5 minutes on all sides.
5. 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.