Ground Pork & Pesto Pantesco Gemelli
with Wilted Leafy Greens
Cooking time
15 minutes
Servings
4
Calories
690 /serving
We know who’s wearing the pantesco around here! This variation of pesto takes its name from the Italian island of Pantelleria, in the strait of Sicily. And it showcases regional ingredients like almonds and capers, along with tomatoes. Our trick is to use almond butter and a basil pesto base to make it happen fast, like 15 minuti fast. Added to a generous serving of browned ground pork and leafy greens, it creates the pan-tastic sauce for gemelli.
We will send you:
- 510g Ground pork
- 60ml Basil pesto
- 2 Tomatoes
- 180g Baby greens (baby spinach or kale)
- 10g Capers
- 30g Almond butter
- 340g Gemelli
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Cashews, Almonds, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Olive oil
Salt & pepper (S&P)
Food processor (or blender)
Total Fat
28 g
Saturated Fat
6 g
Sodium
690 mg
Total Carb
72 g
Sugars
5 g
Protein
40 g
Fibre
6 g
Preparation
Cook the pork
Bring a large pot of salted water to a boil. In a large, high-sided pan, heat a generous drizzle of olive oil on medium-high. Add the pork*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the pesto
Meanwhile, roughly chop the tomatoes. In a food processor (or blender), blend the tomatoes, pesto, capers, almond butter, 2 tbsp water, 2 tbsp olive oil and S&P until smooth. Or, finely chop the tomatoes and capers before combining all ingredients in a medium bowl.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of olive oil to prevent sticking.
Combine the pasta & serve
To the pan of pork, add the pasta, spinach, pesto, ½ the reserved cooking water, the remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted and the pasta is combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
