Creamy Lemon Pork Medallions with Pasta and Peas
- 4 pork loin medallions, cut into thin strips
- 350g dried pasta, such as tagliatelle or fettucine
- 200g frozen peas
- 1 tbsp olive oil
- Finely grated zest and juice 1 small lemon
- 200g low fat crème fraîche
Cook the pasta in a large pan of boiling water for about 10 minutes, or according to pack instructions, until just tender. Add the peas for the last 3-4 minutes. Drain, reserving a little of the cooking water and return to the pan to keep warm.
Meanwhile, heat the oil in a large pan, over a medium heat, add the pork and cook for 3-4 minutes until lightly browned.
Add the lemon zest, lemon juice, and crème fraîche. Bring to a simmer and cook over a low heat for 1 minute.
Toss the pasta and peas with the sauce, thinning down with the reserved cooking water if necessary.
Divide between 4 bowls.
Serve topped with a little Parmesan, basil leaves, and freshly ground black pepper.