PORK, SOPRESSA & KALE PESTO PASTA

PREP + COOK TIME 30 MINUTES SERVES 4

½ cup (125ml) olive oil

600g pork fillets

375g casarecci pasta

1 medium brown onion (150g),

chopped finely

2 cloves garlic, crushed

100g hot sopressa salami, sliced thinly 100g baby kale leaves

¼ cup (20g) finely grated parmesan 1 tablespoon roasted pine nuts 2 tablespoons lemon juice

½ cup micro basil leaves

1 Heat 1 tablespoon of the oil in a large frying pan over medium-high heat; cook the pork, turning, for 15 minutes or until cooked. Remove from pan; cover to keep warm.

2 Meanwhile, cook pasta in a large saucepan of boiling salted water for 8 minutes or until tender; drain. Return to pan to keep warm.

3 Cook onion, garlic and salami in same frying pan, stirring, for 5 minutes or until onion softens.

4 Blend or process kale, remaining oil, parmesan, nuts and juice until smooth; season to taste.

5 Thinly slice pork. Add pork, salami mixture and kale pesto to pasta in pan; toss to combine. Serve sprinkled with basil leaves.