Tuscan Pork & Fresh Fettuccine
with Semi-Dried Tomatoes
- Milk
- Gluten
- Eggs
- Wheat
- May contain traces of allergens
- Gluten
- Wheat
- Sulphites
- Soy
Ingredients
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1 packet
Mixed Salad Leaves
2 packet
Garlic Paste
250 g
Pork Mince
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Fennel Seeds
1 sachet
Italian Herbs
1 packet
Semi-Dried Tomatoes
(May be present: Gluten, Wheat, Sulphites.)
1 packet
Tomato Paste
1 packet
Balsamic Vinaigrette Dressing
1 packet
Egg Fettuccine
(Contains: Gluten, Eggs, Wheat; May be present: Soy.)
Cooking Steps
• Boil the kettle • Heat a frying pan over high heat with olive oil • Cook pork and a pinch of fennel seeds (if using), breaking up with a spoon, until pork is browned, 4 mins • Stir in Italian herbs, garlic paste and tomato paste • Add tomato sugo, stir until heated. Season to taste
• Pour boiling water into a saucepan over high heat. Season generously with salt • Return to boil, add fettuccine and cook until ‘al dente’, 3 mins • Using tongs, add fettuccine to frying pan with a dash of pasta water and toss
• Halve cherry tomatoes • In a bowl, combine tomatoes, salad leaves and dressing. Season to taste • Plate up pasta and top with Parmesan and semi-dried tomatoes • Serve with salad. Enjoy!
