Pork Steak on Springtime Ricotta and Pesto Linguine

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, season both sides of the pork steaks with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, fry the pork steaks until browned, 1-2 mins each side. Transfer to a baking tray.

When browned, roast on the top shelf of the oven until cooked through, 5-6 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil (no need to clean).

Once hot, add the onion to the pan and stir-fry until softened, 5-6 mins. When the onion has softened, add the garlic and fry until fragrant, 1 min more. 

Stir through the ricotta, chicken stock paste and water for the sauce (see pantry for amount). Bring up to a boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins. 

Once thickened slightly, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Once the spinach has wilted, remove from the heat. 

Stir through the cooked pasta, pesto, cheese and butter (see pantry for amount) until melted. Add a good squeeze of lemon juice and half the lemon zest through the sauce. 

Taste and season with salt, pepper and more lemon juice if you feel it needs it. Add a splash of water if your sauce looks a little too thick. 

Meanwhile, thinly slice your pork steaks into 1cm slices.