Gemelli with Ground Pork & Almond-Basil Pesto
Leafy Greens & Grana Padano
Cooking time
15 minutes
Servings
4
Calories
810 /serving
We know who’s wearing the pantesco around here! Try out a variation of pesto that takes its name from the Italian island of Pantelleria, where it showcases ingredients like almonds and tomato. For a family meal, 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’s a pan-tastic sauce for gemelli.
We will send you:
- 510g Canadian-raised lean ground pork
- 90ml Basil pesto
- 1 Tomato
- 120g Baby greens (baby spinach or kale)
- 30g Almond butter
- 340g Gemelli
- 25g Grana Padano (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: Almonds, Cashews, Eggs, Milk, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Oil
Salt & pepper (S&P)
Food processor (or blender)
Total Fat
42 g
Saturated Fat
9 g
Sodium
600 mg
Total Carb
70 g
Sugars
4 g
Protein
41 g
Fibre
5 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 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 tomato. In a food processor (or blender), blend the tomato, pesto, almond butter, 2 tbsp water, 2 tbsp oil and S&P until just combined. Or, finely chop the tomato 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 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. Garnish with the cheese. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
