Pork & Red Pesto Spaghetti

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.