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Method
Step 1
Preheat a barbecue for medium-high heat. In a food processor, combine basil, parsley, mint, pistachios and garlic. Blend mixture, stopping machine to scrape side of bowl occasionally, until herbs are chopped. Add oil and blend briefly to combine. Season with salt and pepper and set pesto aside.
Step 2
Coat lamb with oil and sprinkle with salt and pepper. Barbecue for 2-3 mins each side or until char marks form and lamb is medium-rare (54°C) in centre. Transfer lamb to a plate to rest while pasta cooks.
Step 3
In a large pot of salted boiling water, cook fettuccine following packet directions or until tender with some bite. During the last 3 mins of cooking, add asparagus. Drain pasta and asparagus, reserving ¾ cup (185ml) cooking liquid.
Step 4
In a large bowl, mix pesto and ⅓ cup (80ml) reserved cooking liquid. Add pasta and asparagus and toss to combine. Stir in rocket and season with salt and pepper. Add more reserved cooking liquid if necessary to moisten pasta. Transfer to a platter and serve with lamb.
