Informations supplémentaires
35 min.
|
820 kcal
|
easy
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|
Printable version
1. Setup
Bring a pot of salted water to a boil. Chop the herbs but keep a few basil leaves for garnish at the final step. Slice the garlic cloves in 2 then slice them finely to obtain thin half moons. Thinly slice the tomato and bocconcini. Zest the lemon. Roughly chop the nuts.
2. Cook the pasta
Cook the pasta in the boiling water for 8-10 minutes until tender. Keep 1/4 cup of the cooking water then drain the pasta.
3. Cook the pork
Heat a drizzle of oil in a pan over medium heat. Pat the pork dry and season with salt and pepper on both sides. Cook the pork 2-3 minutes per side. Add the tomato and bocconcini slices to the pork, cover and cook for 3-4 minutes over low heat.
4. Cook the garlic
In another pan, heat a generous drizzle of oil on medium high. Cook the garlic, chili flakes to taste (spicy!) and pistachios for 3-4 minutes until the garlic begins to brown a little. Add salt.
5. Add the pasta
Add the cooked pasta, the cooking water, the lemon zest, the juice of half a lemon, the herbs and a drizzle of oil. Mix and cook for 1-2 minutes.
6. Plate your dish
Garnish the pork with the basil leaves and serve with the pasta. Add lemon juice to taste. Bon appétit!
280gPork Chops
1unitBocconcini
1unitFresh Parsley and Basil
200gLinguine
2unitGarlic Clove(s)
1.25gChili Flakes
1unitTomato(es)
1unitStalk of Lemongrass
30gPistachios
What you need
pans, pot, strainer, tongs
820 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
82g
27%
fat
35g
54%
cholesterol
83mg
28%
fiber
5g
20%
protein
42g
saturated
11g
55%
sodium
230mg
10%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg