>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.

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