Herbed Pork and Pesto Penne
with Parmesan
For this week’s Quick Dish we’ve gathered a handful of the most delicious ingredients we could find, for a dinner that’s as speedy as it is delicious. Our butcher Nick ‘The Knife’ is fast gaining a reputation for the tastiest sausages in the country, whilst the good folk over at Del Verde have supplied your bronze-extruded penne. Less time cooking, more time for putting your feet up!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
1 unit(s)
Pork & Oregano Sausage
(ContainsSulphites, Gluten)1 unit(s)
Purple Sprouting Broccoli
180 grams
Wheat Penne Pasta
(ContainsGluten)3 tbsp
Green Pesto
(ContainsMilk)2 tbsp
Parmesan Cheese
(ContainsMilk)
Boil a large pot of water with ¼ tsp of salt for your pasta. Slice open the sausage casing, peel them off and discard them.
Chop the head off the broccoli and cut it in half lengthways. Chop the remaining stalk into bite-sized pieces.
Boil the broccoli for about 90 seconds. Keeping the water, lift the broccoli out and keep to the side. Tip: Keep the water on high heat for the pasta.
Cook the pasta for around 10 mins or until ‘al dente’. Tip: ‘Al dente’ simply means the pasta is cooked through but has a slight hint of firmness left in the middle.
Heat 1 tsp of olive oil in a frying pan on medium-high heat. Once hot add the pork and break up with a wooden spoon. Once the pork has lost its raw colour add the drained broccoli.
After a couple of mins add a few tbsp of the water from your pasta. Add the pesto and stir everything together.
Add the drained pasta into the pan. Grate your parmesan, scatter over half of it and toss everything together. Serve with the remaining parmesan and a few grinds of black pepper.