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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
Allergens:Wheat/BléMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

170 g

Rigatoni

(ContainsWheat/Blé)

200 g

Zucchini

56 g

Baby Spinach

56 g

Onion, chopped

1 tbsp

Garlic Puree

1 unit

Chicken Broth Concentrate

½ cup

Basil Pesto

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

¼ tsp

Chili Flakes

1 tbsp

Cream Sauce Spice Blend

(ContainsWheat/Blé)

Not included in your delivery

½ cup

Milk*

(ContainsMilk/Lait)

0.13 tsp

Salt*

1 tbsp

Oil*

0.13 tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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

3

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.

4

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.

5

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.

6

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.)