PUMPKIN TAGLIATELLE WITH PORK KEBABS AND SUN-DRIED TOMATO PESTO

SERVES 4

FOR THE PORK

• 2 tbsp dried oregano

• 1 tsp paprika

• 1 tbsp dried chilli flakes

• grated zest of 1 lemon

• 2 tbsp coconut oil

• Himalayan salt and black pepper

• 600g pork fillet, cubed

FOR THE PESTO

• 125g sun-dried tomatoes in a vinaigrette

• 5g fresh parsley

• 3 tbsp extra-virgin olive oil

• 500 pumpkin tagliatelle, cooked

TO SERVE

• pea shoots, to garnish

1. For the pork: Preheat the oven to 180˚C. Mix the herbs, chilli flakes, lemon zest and coconut oil. Season and rub the pork well with the herb mix.

2. Thread the pork cubes onto kebab sticks. Heat a griddle pan and cook the kebabs until they are golden and slightly charred. Bake them for 10 minutes or until they are cooked through. Set them aside and keep them warm.

3. For the pesto: Drain the tomatoes. Reserve the vinaigrette. Lightly blitz the tomatoes and parsley in a blender. Add 2 tbsp of the vinaigrette and the olive oil. Blitz to combine. Toss the pesto and taglliatelle together.

4. To serve: Top the tagliatelle with the kebabs and garnish with fresh pea shoots. Serve.