1. Cook pasta according to packet directions, then drain.
  2. Heat a small non-stick pan and pan-fry the pine nuts with some of the oil until browned.
  3. Remove from the pan and combine in a large mixing bowl with the dressing, basil, tomato halves and feta.
  4. Heat remaining oil until very hot, then pan-fry the lamb fillets fro 4-5 minutes either side.
  5. Remove from the pan and allow to rest for 3 minutes.
  6. Toss the drained pasta with tomato mixture. Slice the lamb and combine with the pasta

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