Warm pesto pork salad
6
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.
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