Farfalle with Lamb and Feta - San Remo - US
- Cook pasta according to packet directions, then drain. - Heat a small non-stick pan and pan-fry the pine nuts with some of the oil until browned.
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Cooking tools:
- Nonstick skillet
- Pot
- Colander
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1 lb farfalle
- 3 tbsp olive oil
- 1.7 oz cup pine nuts, lightly toasted
- 1 cup fat free Balsamic Italian dressing
- 1 cup chopped basil
- 1 punnet cherry tomatoes, halved
- 5 oz feta cheese, crumbled
- 28 oz lamb fillets
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