Linguine agnello
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Leg of lamb |
| 2 | tablespoons | Pesto sauce |
| 1 | tablespoon | Garlic -- chopped |
| 2 | tablespoons | Basil -- fresh |
| ½ | cup | Balsamic vinegar |
| 4 | Fresh tomatoes -- chopped | |
| 1 | tablespoon | Crushed red pepper |
| 1 | teaspoon | Salt |
| 1 | cup | Olive oil |
| 2 | pounds | Linguini -- use fresh |
| Linguini | ||
Directions
STEP ONE: Marinate the Lamb-- Marinate lamb in garlic, pesto, ½ 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 3-½ to 4 minutes.
STEP FOUR: Pour lamb mixture over the hot linguine and serve.
Recipe By : Habib Gharbi of Savio's, Alexandria, VA From:
File