Hearty Pork & Basil Pesto Penne with Apple-Hazelnut Salad & Parmesan
Top rated | Available all September
In this dish, we've teamed rich basil pesto with a silky cream-based sauce, then followed it up with tender pork mince for a quick meal that looks and smells every bit as good as it tastes.
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
leek
1
apple
1 packet
penne
(Contains: Gluten; May be present: Soy, Eggs)
1 packet
pork mince
½ packet
cream
(Contains: Milk; )
1 sachet
Garlic & Herb Seasoning
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
Mixed Salad Leaves
1 pinch
chilli flakes
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
roasted hazelnuts
(Contains: Tree Nuts; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
½ tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook penne in boiling water, over high heat, until 'al dente', 11 minutes. • Reserve pasta water (¼ cup for 2 people / ½ cup for 4 people), then drain penne. Return to saucepan. • Meanwhile, thinly slice leek and apple.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook leek and pork mince, breaking it up with a spoon, until just browned, 5-6 minutes. Season with salt and pepper. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Reduce heat to medium, then stir through cream (see ingredients) and reserved pasta water. Cook until slightly reduced, 1-2 minutes. • Remove pan from heat, then stir through basil pesto and cooked pasta. Season.
• Meanwhile, roughly chop hazelnuts. • In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season, then add mixed salad leaves, apple and hazelnuts. Toss to combine.
Little cooks: Take the lead by combining the ingredients for the dressing!
• Divide hearty pork and basil pesto penne between bowls. • Garnish with grated Parmesan cheese and a pinch of chilli flakes (if using). • Serve with apple-hazelnut salad. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
