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Food Processor
Ready in 15 minutes

Ground Pork & Pesto Pantesco Gemelli

with Leafy Greens & Parmesan Shavings

Cooking time

15 minutes




800 /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 tomato. 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, it creates the pan-tastic sauce for gemelli.

We will send you:

  • 510g Ground pork
  • 75ml Basil pesto
  • 1 Tomato
  • 120g Baby greens (baby spinach or kale)
  • 10g Capers
  • 30g Almond butter
  • 340g Gemelli
  • 25g Shaved Parmesan (contains rennet)
  • 15g 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
Olive oil
Salt & pepper (S&P)
Food processor (or blender)
Total Fat
40 g
Saturated Fat
9 g
680 mg
Total Carb
71 g
4 g
41 g
5 g
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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.
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Make the pesto
Meanwhile, roughly chop the tomato. In a food processor (or blender), combine the tomato, pesto, capers, almond butter, 2 tbsp water, 2 tbsp olive oil and S&P. Blend until just combined. Or, finely chop the tomato and capers before combining all ingredients in a medium bowl.
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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.
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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. Garnish with the cheese. Bon appétit!

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