150- 200 gms. tube pasta such as penne
2 tsp. olive oil
1-2 Highland Texel rib-eye fillets cut into 2 cm cubes or sliced finely
1 onion, chopped
3 cloves garlic, minced
3/4 tsp. dried tarragon
1 tbsp. fresh rosemary, chopped
salt & pepper to taste
1 & 1/2 cups chicken stock
2 tbsp. tomato paste
1 x 300 gm. can butter beans, rinsed & drained
1/4 cup parsley, chopped

Method:

1) In a large pot boiling well-salted water, cook pasta until just tender. Drain well.

2) Heat oil in a frying pan until hot, but not smoking. Add lamb & cook until brown.

Add onion, garlic, herbs, salt & pepper. Stir until onions are tender.

3) Add the stock, paste & beans. Simmer for about 5 mins.

4) Add parsley & pasta.

Lovely with a lettuce, tomato & avocado salad tossed in an olive oil dressing.