3 Lamb Fillets

(Diced)

¼ cup Extra Virgin Olive Oil

2 Carrots

(Peeled and diced)

2 Celery Stalks

(Washed and chopped)

2 tbsp Fresh Thyme

400 g Tinned Chopped Tomato

1 cup Chicken Stock

1 cup White Wine

400 g Spaghetti

1 cup Frozen Peas

1 cup Fresh Parsley

(Chopped)

1 cup Fresh Mint

(Chopped)

3 Garlic Cloves

(Crushed)

2 tbsp Pinenuts

¼ cup Parmesan Cheese

(Grated)

1 Onion

(Chopped)

1. Heat 1 tablespoon of olive oil in saucepan brown diced lamb for approximately 5 minutes.
2. Remove from pan, add onion, carrots, peas and celery cooking for 3 minutes.
3. Return lamb to the pan and add thyme, tomatoes, stock, wine and 2 cups of water.
4. Cook the spaghetti according to packet instructions.
5. Cook this mixture for 15 minutes over medium.
6. Combine the parsley, mint, garlic, and pine nuts in blender.
7. Add parmesan cheese and olive oil gradually to desired constancy.
8. Drain and toss with the pesto.

Serve spaghetti with lamb and pesto.