Creamy Sun-Dried Tomato Pesto and Double Pork Pasta
with Spinach and Parmesan
Creamy rigatoni and sun-dried tomato pesto...need we say more? Pork, spinach and zucchini make this dreamy pasta a hearty dinner. Get ready to devour it!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Ground Pork
170 g
Rigatoni
(Contains: Wheat)
1 unit
Zucchini
56 g
Baby Spinach
56 g
Yellow Onion, chopped
1 tbsp
Garlic Puree
(May contain traces of: Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 unit
Chicken Broth Concentrate
½ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tsp
Chili Flakes
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Sesame, Soy, Milk, Mustard, Sulphites, Tree nuts, Peanuts)
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
½ cup
Milk*
Nutrition Values
Utensils
Cooking Steps
- 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 (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Meanwhile, roughly chop spinach.
- Cut zucchini into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with salt and pepper, then transfer to a plate.
- Reheat the same pan over medium-high.
- Add 1/2 tbsp (1 tbsp) oil, then pork and garlic puree. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add onions. Cook, stirring occasionally, until softened, 3-4 min.
- Add Cream Sauce Spice Blend. Cook, stirring often, until pork is coated, 1 min.
- Season with salt and pepper.
- Add 1/2 cup (1 cup) milk 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, to taste.
- Add sauce mixture, reserved pasta water and sun-dried tomato pesto to the pot with rigatoni. Stir to combine.
- Divide pasta between bowls.
- Sprinkle Parmesan and 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)
If you've opted for double pork, cook it in the same way the recipe instructs you to cook the regular portion of pork. Work in batches, if necessary.
