Lamb fillet with linguine and date pesto

Ingredients for 4 servings:

• 1 garlic clove(s)
• 60 g pine nuts
• 125 ml vegetable stock
• 3 tbsp olive oil
• 1 tbsp Parmesan, freshly grated (more if desired)
• 1 tbsp oregano, freshly chopped
• 2 tbsp parsley, flat, freshly chopped
• 6 dates
• ½ tsp cumin, freshly ground
• n. B. Paprika powder, sweet
• 8 leaves of radicchio
• 500g linguine
• 500 g lamb fillet(s)
• 2 tbsp olive oil for frying
• Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

An incredible taste experience!

For the date pesto, peel the garlic and chop finely. Roast the pine nuts in a non-stick pan without fat until golden brown, then immediately remove from the pan and chop finely. Mix the garlic and pine nuts with the vegetable stock, 3 tablespoons of olive oil, Parmesan cheese, oregano, and parsley. Pit the dates, roughly chop them, and add them to the pesto. Season the pesto generously with salt, paprika, and cumin. Cook the linguine according to the package instructions until al dente. Rinse the radicchio leaves, pat dry, and cut into fine strips. Season the lamb fillet with salt and pepper and fry in the remaining olive oil for about 4-5 minutes on all sides. Drain the linguine, let it drain, and toss it in a bowl with the radicchio and pesto. Slice the lamb fillet and arrange on top of the pasta.