Fettuccini with Lamb, Chickpeas, and Herbs

Instructions

1. Fill large port with water and bring to boil.
2. Heat oil in a frying pan. Add one chopped onion and sweat it out – don’t brown.
3. Add diced lamb fillet to pan and brown.
4. Add can chick peas and mix through.
5. More oil may be added if required.
6. Cook for approx. 2 minutes.
7. Add butter and chicken stock and simmer for 5-8 minutes.
8. Add fettuccine to boiling salted water and cook to al dente.
9. Whilst pasta is cooking, make the herb sauce. In a blender, blitz handfuls of fresh mint, thyme, parsley, lemon thyme, marjoram, dill, oregano, sage, and basil with some olive oil and pulse constantly, wiping down the sides until all mixed together.
10. Turn off heat to pan and add cooked pasta and mix through.
11. Add herb sauce and mix through.
12. Garnish with grated Pecorino.