Creamy Pesto Pork Rigatoni
with Spinach and Parmesan
Creamy spinach pasta coated in 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
Parmesan Cheese, shredded
Cream Sauce Spice Blend
Chicken Broth Concentrate
Not included in your delivery
Before starting, wash and dry all produce. 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.
Meanwhile, 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.**Transfer to a plate.
Add onions and garlic to the same pan. Cook, stirring occasionally, until onions soften, 2-3 min.Add cream cheese. Cook, stirring often, until cheese is melted, 1-2 min.Sprinkle Cream Sauce Spice Blend over onion mixture. Cook, stirring often, until coated, 1 min.
Add 1/2 cup milk (dbl for 4 ppl), broth concentrate, pesto 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 pork to the pot with rigatoni. Stir to combine. Divide rigatoni between bowls. Sprinkle Parmesan and chili flakes over top, to taste.