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Source: America's Favorite Food Associations

Lamb and Pasta Soup with Cilantro Pesto
The pesto sauce adds great flavoring!
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Serves: 4-6
Prep Time: 10 minutes
Cook Time: 15-30 minutes
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8 ounces boneless American leg of lamb, cut into 1/2-inch cubes
1 tablespoon olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
4 cups beef broth, low-salt
1/2 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 10-ounce canned diced tomatoes with green chilies
1/3 cup tomato paste, unsalted
1 8-ounce can whole kernel corn, low-salt, drained (3/4 cup)
3 ounces pasta, uncooked (bow ties, wheels, rigatoni, etc.)
3/4 cup parsley sprigs, (for cilantro pesto)
3/4 cup cilantro leaves, (for cilantro pesto)
1/2 cup Parmesan cheese, (for cilantro pesto)
1/4 cup olive oil, (for cilantro pesto)
1/4 cup pine nuts, (for cilantro pesto)
1 clove garlic, chopped or sliced (for cilantro pesto)

In large saucepan brown lamb cubes in hot oil until browned. Drain and add onion and garlic. Cook 2 minutes and stir in broth, coriander, cinnamon, and nutmeg. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Add remaining ingredients; return to boil. Boil gently for about 5 minutes or until pasta is al dente, stirring occasionally. Serve in bowls with dollop of Cilantro Pesto on top.
For Pesto: In food processor or blender combine all ingredients. Process or blend until a paste forms, scraping sides often. Makes about 3/4 cup pesto.

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