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Creamy Pesto Pork Rigatoni

Creamy Pesto Pork Rigatoni

with Spinach and Parmesan

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Creamy spinach pasta with juicy pesto pork...need we say more. Have your fork and spoon ready to devour this winter warmer!

Tags:Easy Clean-up
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 Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

170 g

Rigatoni

(ContainsWheat/Blé)

2 unit

Garlic, cloves

1 unit

Chicken Broth Concentrate

¼ cup

Basil Pesto

(ContainsMilk/Lait)

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

¼ tsp

Chili Flakes

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

56 g

Onion, chopped

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
Calories880 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate80 g
Sugar7 g
Dietary Fiber5 g
Protein59 g
Cholesterol125 mg
Sodium760 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Cups
Measuring Spoons
Paper Towel
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. Drain and return rigatoni to same pot, off heat.

2

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.

3

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.**

4

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.

5

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.

6

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.)