Herbed Pork and Pesto Penne
with Pecorino (F)
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!
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
1
Herbed Pork Sausage
(Contains: Cereals containing gluten, Sulphites)
2
Tenderstem® Broccoli
440
Wheat Penne Pasta
(Contains: Cereals containing gluten)
5
Green Pesto
(Contains: Milk)
4
Pecorino Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Olive Oil
Utensils
Instructions
Boil a large pot of water with ½ tsp of salt for your pasta. Slice open the sausage casing, peel them off and discard them.
Chop the head off the tenderstem and cut it in half lengthways. Chop the remaining stalk into bite-sized pieces.
Boil the tenderstem for about 90 seconds. Keeping the water, lift the tenderstem 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 a 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 tenderstem.
After a couple of mins add a few tbsps of the water from your pasta. Add the pesto and stir everything together.
Drain the pasta once it is cooked and add it into the pan with your pesto mixture. Scatter over ⅔ of the Parmesan and toss everything together. Serve with the remaining Parmesan and a few grinds of black pepper.
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