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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
carrot
1 unit
zucchini
3 clove
garlic
1 packet
pork mince
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2 sachet
tomato paste
1 cube
chicken stock
1 tub
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
½ unit
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
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Grate the carrot (unpeeled) and zucchini. Finely chop the garlic (or use a garlic press).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and zucchini and cook, stirring, until softened, 3-4 minutes. Increase the heat to high, then add the pork mince and cook, breaking up with a wooden 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' 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 crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). 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 with salt and pepper.
While the sauce is cooking, thinly slice the pear (see ingredients list). In a medium bowl, combine a drizzle of olive oil, balsamic vinegar (1 tsp for 2 people / 2 tsp for 4 people) and a pinch of salt and pepper. Just before serving, toss the mixed salad leaves and sliced pear in the salad dressing.
Divide the pork and red pesto spaghetti between plates and sprinkle over the grated Parmesan cheese. Serve with the pear salad.
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