Pork & Sun-Dried Tomato 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!
Unfortunately, this week's capsicum was in short supply due to harsh weather conditions, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
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
carrot
3 clove
garlic
1 packet
pork mince
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2 packet
tomato paste
1 packet
chicken stock pot
1 packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
½
pear
1 bag
mixed salad leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
¾ cup
water
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Grate the carrot. Finely chop the garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot, stirring, until tender, 2-3 minutes. Increase the heat to high, then add the pork mince and cook, breaking up with a wooden spoon, until browned, 3-4 minutes.
Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Drain and return to the pan.
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, tossing 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, then add the mixed salad leaves and pear. Toss to combine.
Divide the pork and sun-dried tomato pesto spaghetti between plates. Sprinkle with the grated Parmesan cheese. Serve with the pear salad.