Pork Pasta Salad with Mango and Lime

Name: Pork Pasta Salad with Mango and Lime
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: British
Ingredients: 225g lean pork fillet, trimmed and cut into medallions; Zest and juice of 2 limes; Black pepper; 1 mango peeled, seed removed and sliced; 2 tablespoons freshly chopped mint; 225g large pasta shapes; 1x 300g flageolet beans, drained and rinsed; Handful spinach leaves

cooking time
10 minutes

cooking skill
Easy

serves
2 people

Ingredients

225g lean pork fillet, trimmed and cut into medallions
Zest and juice of 2 limes
Black pepper
1 mango peeled, seed removed and sliced
2 tablespoons freshly chopped mint
225g large pasta shapes
1x 300g flageolet beans, drained and rinsed
Handful spinach leaves

Method

Put the medallions in a non-metallic dish. Add half the lime zest and juice. Season. Cover and marinate in the fridge for 15-20 minutes.

Cook the pasta shapes according to pack instructions.

To make the dressing; Put the mango in a food processor and add mint and the remaining lime zest and juice. Whizz together to form a smooth dressing.

Heat a wok or griddle pan until hot. Remove the pork from the marinade. Discard the marinade. Cook the medallions for 2-4 minutes each side until lightly browned.

Transfer the pasta to a large serving bowl with the pasta, pork, beans and a handful of baby spinach leaves. Toss gently and serve with a large dollop of dressing.