Pork & Red Pesto Spaghetti
with Pear Salad
Spag bol night just got a whole lot better! Add our vibrant red pesto to give this meal an instant flavour boost, then add a crisp pear salad to offset the rich and meaty flavours of the pork spaghetti. Bellissimo!
Unfortunately, this week's capsicum were in short supply. Some customers will receive squash instead of capsicum. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
1
red capsicum
3 clove
garlic
1 packet
pork mince
1 packet
spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
2 sachet
tomato paste
1 packet
chicken stock pot
1 sachet
red pesto
(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)
½
pear
1 bag
mixed salad leaves
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
¾ cup
water
1 tsp
balsamic vinegar
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Grate the carrot (unpeeled). Cut the capsicum into 1cm chunks. Finely chop the garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum until just softened, 3-4 minutes. Increase the heat to high, then add the carrot and pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes.
Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Drain and return to the saucepan. TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
While the spaghetti is cooking, reduce the pan with the pork mince to medium heat, add the garlic and tomato paste and cook, stirring, until fragrant, 2 minutes. Add the water and chicken stock pot. Simmer until thickened slightly, 3-4 minutes. Remove the pan from the heat and stir through the red pesto. Add the drained spaghetti to the pan and toss to coat. Season to taste.
While the sauce is cooking, thinly slice the pear (see ingredients). In a medium bowl, combine a drizzle of olive oil and balsamic vinegar, then season with salt and pepper. Toss the mixed salad leaves and pear in the dressing.
Divide the pork & red pesto spaghetti between plates and sprinkle over the grated Parmesan cheese. Serve with the pear salad.
