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Creamy Sun-Dried Tomato Pesto and 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
170 g
Rigatoni
(Contains Wheat)
200 g
Zucchini
56 g
Baby Spinach
56 g
Onion, chopped
1 tbsp
Garlic Puree
1 unit
Chicken Broth Concentrate
½ cup
Sun-Dried Tomato Pesto
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ tsp
Chili Flakes
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
½ cup
Milk*
(Contains Milk)
¼ tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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. Reserve 1/4 cup pasta water (dbl for 4 ppl), 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 hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.
Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), 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 milk (dbl for 4 ppl) 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 chili flakes over top. (NOTE: Reference heat guide.)
