>From the Cook's Recipes website...
Fettuccine with Lamb and Mint
12 ounces fettuccine
1/2 tablespoon vegetable oil
2 cloves garlic, chopped
3 green onions, chopped
1 pound ground lamb
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tomatoes, seeded and chopped
1/2 cup tomato juice
4 tablespoons chopped fresh mint
2 tablespoons pine nuts, toasted
Prepare fettuccine according to the package directions; drain, cover and set
Heat oil in a large skillet over medium-high heat until a drop of water sizzles
in the pan. Add garlic and green onions. Sauté for 1 minute until softened but
not brown. Add lamb; sauté just until the pink color disappears, 6 to 7
minutes. Crumble lamb into small pieces using a fork while cooking.
Drain excess fat; return skillet to the heat. Season lamb with salt and pepper.
Add tomatoes and tomato juice, heating thoroughly, about 3 minutes.
Transfer to a large bowl; toss with fettuccine. Garnish with mint and pine
nuts. Serve immediately.
Makes 6 servings.
Rhonda G in Missouri
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