Pork and Rocket Pasta
Ingredients
- 500 gram Pork diced
- 375 gram Penne pasta dried
- 1 Red onion sliced
- 3 clove Garlic minced
- 300 gram Button mushrooms sliced
- 1 Lemon juice and zest
- 3 tablespoon Olive oil
- ½ cup Flat-leaf parsley chopped
- 1 cup Rocket leaves
- 1 cup Baby spinach leaves
- 2 tablespoon Slivered almonds toasted
- 2 Spring onions sliced
- Salt and pepper
Method
Bring a large pot of salted water to the boil, and boil penne according to packet instructions. While the pasta cooks, heat a small pan to medium heat and toast the slivered almonds until just brown, and set aside.
Heat some oil in a large fry pan over medium-high heat, and fry the onion and garlic until golden, then add the mushrooms and cook until soft. Add the lemon zest, chopped parsley, spring onions and cook quickly to avoid burning. Set mixture aside.
In a separate pan, cook the diced pork over medium heat for 6 minutes or until golden. Once cooked through, add the pork to the mushroom mixture and toss together.
Drain the penne and add to the pork and mushroom mixture, stirring until well combined. Transfer to a large bowl and add rocket, spinach and lemon juice. Add salt and pepper to taste.
Drizzle with olive oil and sprinkle with grated parmesan. For an extra special touch, add a touch of truffle oil to the finished dish.
Free Range Pork
11 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
