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Ready in 15 minutes

Ground Pork, Peas & Pesto over Orzo

with Cherry Tomato Side Salad

Cooking time

15 minutes




680 /serving

Some of the best big meals are built from little nibbles. This child-friendly supper appeals to the small folk by buttering up the tiniest of pastas. Al dente orzo meets saucy ground pork and crowd-pleasing basil pesto, tumbled with cherry tomatoes and popping green peas. It’s a mix that’s tailor-made for munching! Complete the cuteness with a side salad of baby greens and cherry tomatoes splashed with red wine vinegar.

We will send you:

  • 510g Ground pork
  • 280g Cherry tomatoes
  • 240g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 45ml Basil pesto
  • 30ml Red wine vinegar
  • 150g Green peas
  • 280g Orzo
  • 30ml Vegetable demi-glace
  • 16g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Milk, Sulphites, Cashews, Wheat

You will need:

Medium pot
2 tbsp Butter
Salt & pepper (S&P)
Large pan
Olive oil
Total Fat
31 g
Saturated Fat
10 g
470 mg
Total Carb
65 g
9 g
39 g
6 g
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Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and add 2 tbsp butter and S&P; toss well. Keep warm.
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Start the pork & vegetables
Meanwhile, halve the tomatoes. In a large pan, heat a drizzle of oil on medium-high. Add the pork; season with ½ the spices and S&P. Cook, breaking up the meat, 3 to 5 min., until almost cooked through. Add ½ the tomatoes and cook, stirring frequently, 1 to 2 min., until the pork* is cooked through and the tomatoes are beginning to soften.
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Make the salad
Meanwhile, in a large bowl, combine the vinegar, 5 tbsp olive oil, a pinch of the remaining spices and S&P. Add the baby greens and remaining tomatoes; toss well.
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Finish the pork & vegetables
To the pan of pork and tomatoes, add the pesto, demi-glace, peas and remaining spices. Cook, stirring occasionally, 2 to 3 min., until warmed through and combined.
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Plate your dish
Divide the orzo between your plates. Top with the pork and vegetables. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.