Red pesto lamb with pasta
(from Elyce123’s recipe box)
can be frozen for up to 3 months, defrost at room temperature
Source: delicious. October 2005
Prep time: 5 minutes
Cook time: 25 minutes
Serves 4 people
Categories: October
Ingredients
- 500g pack lamb mince
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 red peppers, deseeded and diced
- 190g red pesto
- 400g chopped tomatoes
- 150g dried pasta shapes
Directions
-
Heat a deep, wide frying pan. Add the mince, onion and garlic and fry for 5 minutes. Stir in the peppers, pesto and tomatoes and simmer for 20 minutes, stirring occasionally.
-
Meanwhile, cook the pasta according to packet instructions. Mix into the meat sauce. Cool. Cover and freeze in a freezer-proof container for up to 3 months. Defrost at room temperature. Tip into a saucepan, add a splash of water and reheat for 5-10 minutes until piping hot.