Pistachio Pesto Pasta with Pan-Seared Lamb
Silky pistachio pesto is blended in minutes and tossed through spaghetti, then finished with slices of honey and herb marinated lamb, a squeeze of lemon and plenty of shaved parmesan. This Pistachio Pesto Pasta is the kind of meal you'll want to make for date night, dinner guests or any night you feel like treating yourself.
Servings: 4 servings
Calories: 789kcal
Ingredients
- 340 grams spaghetti
- 500 grams lamb rump steaks
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1 teaspoon honey
- ½ teaspoon dried oregano
- ½ teaspoon thyme
- 1 teaspoon finely ground sea salt
- 2 bunches baby asparagus woody ends removed
Pistachio pesto
- 1/2 cup shelled unsalted pistachios
- 1 bunch fresh basil
- 1 clove garlic peeled
- 1/4 cup extra virgin olive oil
- 25 grams parmesan cheese optional
To serve
- 1 Lemon cut into wedges
- Shaved parmesan
Instructions
- Fill a large pot 2/3 full with water and bring to a boil. Once boiling, salt generously and then add the pasta. Cook until al dente (just tender). Once cooked, reserve about a cup of pasta water before straining the pasta through a fine mesh sieve. Return the past to the pan and place the lid on to keep warm.
- Meanwhile, make the marinade by adding the lemon juice, olive oil, minced garlic, honey, thyme, oregano and sea salt into a medium bowl. Whisk to combine and then add the lamb steaks. Toss the lamb steaks through the marinade to coat evenly and set aside.
- To make the pesto, add the shelled pistachios, basil, garlic, olive oil and parmesan (if using) to a food processor and blend to combine. Add an ice cube and continue blending until you reach a smooth, runny sauce.
- Bring a large frying pan to a medium heat. To tell if it is hot enough, flick some water into the pan – if it dances around in little balls then the pan is hot enough. Reduce the heat to medium-low, add a drizzle of olive oil and then the lamb steaks. Cook for 3-4 minutes on each side and then transfer to a clean board to rest. Or if the pasta still has a little while to go, place the steaks on a baking tray and into a warm oven to keep them warm. Wipe the pan carefully with paper towel to remove excess marinade and then add the asparagus to the pan. Fry until vibrant green and slightly charred.
- Once the pasta is cooked, add the pesto sauce to the pasta and stir to combine. If the sauce needs loosening up, add some pasta water until you reach your desired consistency.
- Divide the pasta and asparagus between bowls. Cut the lamb into thin strips and lay it over the pasta. Top with fresh basil leaves, a lemon wedge and shaved parmesan and serve warm.
Notes
- If your pan is too hot, the marinade will burn. I like to get the pan nice and hot to reduce the chance of the lamb sticking to the pan but turn it down before adding the lamb.
- The longer the lamb sits in the marinade, the more flavoursome it will be. If you have time, marinade the lamb in the morning and keep it covered in the fridge until you're ready to cook.
- Reserve about a cup of pasta water before draining. It helps loosen the pesto so it coats the pasta evenly.
Variations
- dairy free: leave out the parmesan or swap it for 1-2 tablespoons nutritional yeast.
- gluten free: use gluten free spaghetti.
Storage
Store the pesto, pasta and lamb separately in airtight containers in the fridge for up to 3 days. Nutrition facts are an estimate only.Nutrition
Serving: 1serving | Calories: 789kcal | Carbohydrates: 73g | Protein: 40g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Cholesterol: 87mg | Sodium: 816mg | Potassium: 594mg | Fiber: 4g | Sugar: 4g | Vitamin A: 277IU | Vitamin C: 20mg | Calcium: 131mg | Iron: 5mg