Pork & Sundried Tomato Pesto Spaghetti

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum until tender, 4-5 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.

Add the spaghetti to the saucepan of boiling water and cook 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, reduce the frying pan to a medium heat. Cook the garlic and tomato paste, 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 with salt and pepper.

While the sauce is cooking, thinly slice the pear (see ingredients). In a medium bowl, combine a drizzle of olive oil and a drizzle of balsamic vinegar. Season. Add the mixed salad leaves and pear. Toss to coat.