Ingredients

• 1 lb lamb shoulder or other lean cut, cubed and sliced into thin strips
• 1 lb fettuccine, cooked al dente
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1/4 cup - olive oil
• 1.5 tsp - fresh rosemary, finely chopped
• 1/4 tsp - ground nutmeg
• 1/2 tsp - white pepper
• 1/3 cup - sweet butter, melted
• 1/2 cup - shelled natural pistachio nuts, coarsely chopped
• 1 tsp - salt

How to Make Fettuccine with Lamb and Pistachios

• Saute garlic and onions in heated olive oil in large, deep skillet just until soft, about 2 mins.
• Add lamb and cook over medium-high heat until cooked through, about 5 mins.
• Add rosemary, nutmeg, salt, and pepper and cook 2 mins, stirring.
• Reduce heat and pour in butter.
• Add drained fettuccine and toss well.
• Before serving, top each portion with chopped pistachios.
• Makes four servings.