Fettuccine with Lamb, Chick Peas and Herb Sauce
- Cook pasta in boiling, salted water. - Heat oil in a frying pan. Add chopped onion and sweat it out – don’t brown. - Add diced lamb fillet to pan and brown.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.com.au.
Cooking tools:
- Stove
- Pot
- Skillet
- Chef's knife
- Cutting board
- Blender
- Grater
- Spoon
Ingredients
- San Remo Reg No12 Fettuccine 500g
- 1 tbsp olive oil
- 1 onion, chopped
- 400g diced lamb fillet
- 400g can chick peas
- 150g butter
- 500ml chicken stock
- Salt
- Pecorino, to garnish
- Mixture of fresh herbs (fresh mint, thyme, parsley, lemon thyme, marjoram, dill, oregano, sage, basil); quantity according to taste
- Olive Oil
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