Spaghetti with spinach pesto and lamb salmon

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash spinach thoroughly, spin dry and chop coarsely. Peel garlic and chop coarsely. Grate parmesan. Remove the needles from 1 sprig of rosemary and chop finely. Wash and dry lemon and grate the peel finely. Squeeze the juice and put aside.

2. 2

   Put spinach, garlic, parmesan, rosemary needles, lemon peel, 30 g pine nuts and 80 ml olive oil in a high blender jug and puree finely. Season with salt and pepper. Pour into a bowl and chill. Wash the meat, dab dry and season with salt and coarse pepper. Heat 1 tablespoon of oil in a coated pan. Fry the meat on each side for 5-6 minutes over medium heat. Keep warm in the oven. Cook spaghetti in plenty of boiling salted water for about 10 minutes until al dente. In the meantime, remove olives from the stone and cut into fine strips. Pluck off remaining rosemary needles. Heat the remaining oil in a pan. Sauté the rosemary, remaining pine nuts and olives for about 2 minutes, season with lemon juice.

3. 3

   Cook spaghetti in plenty of boiling salted water for about 10 minutes until al dente. In the meantime, remove olives from the stone and cut into fine strips. Pluck off remaining rosemary needles. Heat the remaining oil in a pan. Sauté the rosemary, remaining pine nuts and olives for about 2 minutes, season with lemon juice. Drain the pasta and add to the olive and rosemary mixture. Season with salt and pepper. Cut the saddle of lamb into slices and serve with pasta and pesto

4. 4

   Attention: Lamb chop triggered calculated and for the fat edge kcal + fat reduced

Nutrition Facts

KCAL
870 kcal

CARBS
55 g

FATS
58 g

PROTEINS
33 g