Title: Linguine Agnello
Categories: Italian Pasta Continental
Yield: 3 Servings

1	lb	Leg of lamb
2	tb	Pesto sauce
1	tb	Garlic; chopped
2	tb	Basil; fresh
1/2	c	Balsamic vinegar
4		Fresh tomatoes; chopped
1	tb	Crushed red pepper
1	ts	Salt
1	c	Olive oil
2	lb	Linguini; use fresh linguini

STEP ONE: Marinate the Lamb-- Marinate lamb in garlic, pesto, 1/2 cup balsamic vinegar, basil, red pepper, and salt for two hours.

STEP TWO: Add chopped tomatoes and 2 fluid ounces balsamic vinegar to lamb mixture, then let it all cook on stovetop in a saute pan until most of the juice is gone.

STEP THREE: Boil the fresh linguine noodles for 3-1/2 to 4 minutes.

STEP FOUR: Pour lamb mixture over the hot linguine and serve.

Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft on Sep 21, 1997

Recipe by: Habib Gharbi of Savio's, Alexandria, VA

previous

next