Cook the pasta

Bring a large pot of salted water to the boil, and boil penne according to packet instructions.

While the pasta cooks, heat a small pan to medium heat and toast the slivered almonds until just brown, and set aside.

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Sauté

Heat some oil in a large fry pan over medium-high heat, and fry the onion and garlic until golden, then add the mushrooms and cook until soft. Add the lemon zest, chopped parsley, spring onions and cook quickly to avoid burning. Set mixture aside.

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Pan fry the pork

In a separate pan, cook the diced New Zealand pork over medium heat for 6 minutes or until golden. Once cooked through, add the pork to the mushroom mixture and toss together.

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Combine the penne

Drain the penne and add to the pork and mushroom mixture, stirring until well combined.

Transfer to a large bowl and add rocket, spinach and lemon juice. Add salt and pepper to taste.

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To serve

Drizzle with olive oil and sprinkle with grated parmesan. For an extra special touch, add a touch of truffle oil and toasted pine nuts to the finished dish.