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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Let this easy midweek meal transport you to Italy with the peppery flavour of fresh rocket and succulent New Zealand pork.
375g dried penne pasta
1 red onion, sliced
3 cloves garlic, minced
300g button mushrooms, sliced
Juice and zest of 1 lemon
3 Tbsp olive oil
½ cup flat leaf parsley, chopped
1 cup rocket leaves
1 cup baby spinach leaves
2 Tbsp toasted slivered almonds
2 spring onions, sliced
Salt and pepper
Handful of toasted pinenuts (optional)
375g dried penne pasta
1 red onion, sliced
3 cloves garlic, minced
300g button mushrooms, sliced
Juice and zest of 1 lemon
3 Tbsp olive oil
½ cup flat leaf parsley, chopped
1 cup rocket leaves
1 cup baby spinach leaves
2 Tbsp toasted slivered almonds
2 spring onions, sliced
Salt and pepper
Handful of toasted pinenuts (optional)
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.
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.
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.
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.
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.
Let this easy midweek meal transport you to Italy with the peppery flavour of fresh rocket and succulent New Zealand pork.
500g diced New Zealand Pork
375g dried penne pasta
1 red onion, sliced
3 cloves garlic, minced
300g button mushrooms, sliced
Juice and zest of 1 lemon
3 Tbsp olive oil
½ cup flat leaf parsley, chopped
1 cup rocket leaves
1 cup baby spinach leaves
2 Tbsp toasted slivered almonds
2 spring onions, sliced
Salt and pepper
Handful of toasted pinenuts (optional)
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.
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.
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.
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.
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.
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