Lamb & Citrus Pesto Pasta

Looking for a recipe that's perfect for Spring? This Lamb & Citrus Pesto Pasta dish is bright, verdant, earthy (and delicious) and made using our newest product...Blood Orange Olive Oil! The homemade pesto combination pairs this citrusy olive oil with fresh basil, fresh mint, and almonds for peak seasonal flavor.

Serves 4 

Ingredients

2 each lamb merguez sausages, casing removed and portioned into meatballs

Pesto: 

¼ cup slivered almonds 

½ cup fresh mint leaves 

½ cup fresh basil leaves

2 garlic cloves, peeled 

¼ teaspoon lemon zest 

¼ cup grated parmesan cheese

¼ cup Gil’s Blood Orange Olive Oil 

San Fran Sea Salt and black pepper, to taste 

1 pound pappardelle pasta, cooked according to the instructions on the package 

½ cup peas, thawed if frozen 

Extra parmesan, for topping 

Instructions 

Preheat the oven to 400°F and line a medium baking sheet with parchment paper. Place the meatballs on the prepared baking sheet and bake for 15 to 20 minutes or until cooked through. Remove from the oven and set aside. 

Meanwhile, place almonds, mint, basil, garlic, lemon zest, parmesan cheese, and olive oil in a food processor. Pulse until well blended. 

Heat a large skillet over medium heat. Once hot, add the cooked pasta, pesto sauce, and peas, and toss to combine. Sauté for 2 minutes or until reheated and fragrant. Divide the pasta between plates and top with meatballs. Sprinkle with parmesan cheese before serving.