Creamy spinach pasta with juicy pesto pork...need we say more. Have your fork and spoon ready to devour this warm winter pasta!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Salt and Pepper*
Before starting, wash and dry all produce.
Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!
Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add rigatoni to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return the rigatoni to same pot.
While the rigatoni cooks, roughly chop the spinach. Peel, then mince or grate the garlic. Pat the pork strips dry with paper towels, then cut in half.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), the pork. Cook, stirring occasionally, until pork is cooked through, 3-4 min.**
Add the onions and garlic to the pan with the pork. Cook, stirring occasionally, until veggies have softened, 3-4 min. Sprinkle the flour over the pork mixture, then stir to combine, 1 min.
Add 1/2 cup milk (dbl for 4 ppl), broth concentrate and spinach to the pan. Stir to combine. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove from heat. Season with salt and pepper.
Pour the sauce over the rigatoni in the large pot and add the pesto. Stir to combine. Divide the pasta between bowls. Sprinkle over Parmesan cheese and 1/4 tsp chili flakes over top (reference heat guide).