Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Warm pesto pork salad

Warm pesto pork salad

7
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
With all the elements for a super satisfying salad, this tasty combo certainly won’t leave you feeling hungry.

Ingredients

Wholemeal pasta, dry

160 g, spiral variety

Basil pesto

2 tbs

Garlic

½ clove(s), crushed

Fresh red chilli

½ whole, long variety, deseeded, finely chopped

Lean pork mince

170 g

Cherry tomatoes

200 g

Baby spinach

120 g

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs

Low-fat ricotta cheese

⅓ cup(s), (80g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain. Transfer pasta to a large bowl and stir through pesto. Set aside.
  2. Meanwhile, add garlic, chilli and mince to a medium bowl. Season with salt and pepper and mix well. Using damp hands, roll teaspoons of mince into small meatballs. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook meatballs, turning occasionally, for 4–5 minutes or until cooked through. Add tomatoes and cook, stirring, for a further 2 minutes. Transfer to pasta mixture.
  3. Add spinach, lemon zest and lemon juice to pasta mixture. Season with salt and pepper and gently toss to combine. Serve sprinkled with ricotta.

Notes

TIP: Use beef mince for meatballs instead of pork mince, if preferred. Salad can be served warm or chilled. If making ahead, keep covered in the fridge until ready to serve.

You might like

You might like