Pork & Red Pesto Spaghetti for Dinner

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and onion, stirring, until softened, 4-5 minutes. Increase the heat to high, then cook the pork mince, breaking up with a spoon, until browned, 3-4 minutes. Season with salt and pepper and stir through the baby spinach leaves until wilted, 2 minutes. Transfer 2 portions of the pork & veggie mixture to a bowl for lunch.

Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Drain the pasta and return to the saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the spaghetti is cooking, return the pan with the remaining pork & veggies to a medium-high heat with a drizzle more olive oil if needed. 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.

Divide the pork & sundried tomato pesto spaghetti between plates and sprinkle over the grated Parmesan. In a large bowl, combine the rocket leaves and pear. Drizzle with olive oil and balsamic glaze. Sprinkle the roasted almonds over the salad to serve.