Lamb and Hazelnut Penne
Serves 4
Ingredients
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1 red bell pepper, julienned
1/2 teaspoon dried oregano
1/4 cup dry red wine
2 cups leftover cooked lamb, shredded or diced
1/2 cup artichoke hearts
1/2 pound penne, cooked according to package instructions
Salt & pepper to taste
For garnish:
toasted chopped hazelnuts
Chopped fresh mint leaves
Instructions
Heat olive oil in large skillet. Add onion, garlic and bell pepper and sauté until tender. Add the oregano and wine. Stir in leftover lamb and artichoke hearts. Heat well. Season to taste with salt and pepper. Toss with cooked penne. Sprinkle with toasted hazelnuts and chopped mint and serve.