Pork with pesto and pasta
- 4 pork loin medallions or 4 loin steaks, fat removed
- Finely grated zest and juice of 1 lemon
- 2tbsp Freshly chopped flat-leaf parsley
- 2tsp Extra virgin olive oil
- Salt and pepper
- 350g Dried tagliatelle or pappardelle pasta
- 16 Cherry or baby plum tomatoes, halved
For the pesto:
- 125g Baby leaf spinach
- 50g Pistachio kernels
- 2 Cloves garlic peeled
- 25g Freshly grated Parmesan cheese
- 25g Fresh parsley, stalks removed
- 4tsp Extra virgin olive oil
Preheat the oven to 180°C/350°F/Gas Mark 4. Place the pork on a board between two layers of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they are 1cm thick.
In a shallow dish, mix together the lemon zest and juice, parsley and oil. Season with salt and pepper. Add the pork and turn to coat. Cover and leave aside for 10 minutes.
Cook the pasta in a large pan of boiling water for about 10 minutes, or according to pack instructions, until just tender. Drain the pasta (reserving about 200ml of the pasta cooking water) and return to the pan to keep warm.
Meanwhile, heat a large non-stick, ovenproof frying pan over a medium heat. Add the pork and cook for 3 minutes on one side. Turn pork over, add the tomatoes and transfer the pan to the middle shelf of the oven for a further 6–8 minutes, or until cooked through and the meat juices run clear.
To make the pesto, place the spinach, pistachios, garlic, Parmesan and parsley in a food processor and blitz until roughly chopped. Then, add the olive oil and whizz until smooth. Add 3–4 tbsp of the reserved pasta water or hot water to loosen.
Stir most of the pesto through the pasta in the pan, adding a little more of the pasta water to loosen it, if needed, then divide between four plates, slice each medallion or loin steak and place on top of the pasta with the roasted tomatoes. Drizzle with the reserved pesto and serve immediately with a grind of black pepper.
Speedy Tips: If preferred use 2–3 tablespoons of prepared pesto instead.