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Ready in 10 minutes

Quick Summery Ground Pork & Cherry Tomato Orzo

with White Balsamic Side Salad

Cooking time

10 minutes

Servings

4

Calories

800 /serving

There’s just not enough time for a homemade meal… orzo you thought! That’s until you met this quicker picker upper supper. Teeny tiny points of pasta mingle with summery cherry tomatoes, peas and ground pork, oomphed with basil pesto and smoothed with butter for big-talking flavours. Carrot matchsticks join baby greens for a side salad that you’ll casually splash with white balsamic before you serve, sit back and relax.

We will send you:

  • 510g Ground pork
  • 100g Matchstick carrots
  • 15ml Minced garlic
  • 280g Cherry tomatoes
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 30ml Basil pesto
  • 30ml White balsamic vinegar
  • 100g Green peas
  • 280g Orzo
  • 18g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)

Contains: Milk, Sulphites, Cashews, Wheat

You will need:

Medium pot
Strainer
Oil
Large pan
Salt & pepper (S&P)
Medium pan
Olive oil
2 tbsp Butter
Total Fat
45 g
Saturated Fat
12 g
Sodium
610 mg
Total Carb
66 g
Sugars
8 g
Protein
37 g
Fibre
7 g
Preparation
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Boil the orzo & peas
Bring a medium pot of salted water to a boil. Boil the orzo, 9 to 10 min., until just tender. In the final min., add the peas. Drain and rinse. Toss with a drizzle of oil to prevent sticking.
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Cook the pork
Meanwhile, in a large pan, heat a generous drizzle of olive oil on medium-high. Add the pork* and ½ the garlic; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
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Cook the tomatoes
Meanwhile, in a medium pan, heat a drizzle of olive oil on medium-high. Cook the tomatoes, crushing them, 3 to 4 min., until softened; season with S&P. In the final min., add ½ the remaining garlic; stir well. Transfer to the pan of pork.
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Make the sauce
To the pan of pork and tomatoes, add the pesto, 2 tbsp water and 2 tbsp butter. Cook, stirring frequently, 2 to 3 min., until combined.
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Make the salad
Meanwhile, in a large bowl, combine the vinegar, remaining garlic, 5 tbsp olive oil and S&P. Add the carrots and baby greens; toss well.
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Combine the orzo & serve
To the pan of sauce, add the orzo and peas; toss well. Divide the orzo between your plates. Serve the salad on the side. Bon appétit!

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