HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Pesto And Pork Pasta
Creamy Pesto and Pork Pasta

Creamy Pesto and Pork Pasta

with Spinach and Parmesan

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Creamy rigatoni with spinach and juicy pesto pork...need we say more? Get your fork ready to devour this hearty pasta!

Tags:Easy Clean-upFamily FriendlyOptional SpiceQuick

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

170 g



200 g


56 g

Baby Spinach

56 g

Onion, chopped

1 tbsp

Garlic Puree

1 unit

Chicken Broth Concentrate

½ cup

Basil Pesto


¼ cup

Parmesan Cheese, shredded


¼ tsp

Chili Flakes

1 tbsp

Cream Sauce Spice Blend


Not included in your delivery

½ cup



0.13 tsp


1 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1140 kcal
Fat67 g
Saturated Fat15 g
Carbohydrate87 g
Sugar9 g
Dietary Fiber6 g
Protein46 g
Cholesterol100 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Heat Guide for Step 6: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.


Meanwhile, roughly chop spinach. Cut zucchini into 1/2-inch pieces.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.


Heat the same pan over medium. Add 1/2 tbsp oil (dbl for 4 ppl), then pork and garlic puree. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Add onions. Cook, stirring occasionally, until softened, 3-4 min. Add Cream Sauce Spice Blend, then stir to combine, 1 min.


Add 1/2 cup milk (dbl for 4 ppl) and broth concentrate to the pan with pork. Bring to a simmer and cook, stirring often, until sauce thickens slightly, 1-2 min. Add zucchini and spinach. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper.


Add sauce, reserved pasta water and pesto to the pot with rigatoni. Stir to combine. Divide creamy pesto and pork pasta between bowls. Sprinkle Parmesan and 1/4 tsp chili flakes over top. (NOTE: Reference heat guide.)