Creamy spinach pasta with juicy pesto pork...need we say more. Have your fork and spoon ready to devour this winter warmer!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Chicken Broth Concentrate
Parmesan Cheese, shredded(ContainsMilk/Lait)
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. Drain and return rigatoni to same pot, off heat.
While rigatoni cooks, roughly chop spinach. Peel, then mince or grate garlic. Pat pork dry with paper towels, then cut crosswise into 1/2-inch strips. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Cook, stirring occasionally, until pork is cooked through, 3-4 min.**
Add onions and garlic to the pan with pork. Cook, stirring occasionally, until onions soften, 2-3 min. Sprinkle flour over pork mixture. Cook, stirring often, until coated, 1 min.
Add 1/2 cup milk (dbl for 4 ppl), broth concentrate and spinach to the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove the pan from heat. Season with salt and pepper.
Add sauce and pesto to the pot with rigatoni. Stir to combine. Divide rigatoni between bowls. Sprinkle Parmesan and 1/4 tsp chili flakes over top. (Note: Reference heat guide.)