Name: Pork, rocket and sopressa pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 100 gram baby rocket (arugula) leaves; 1/4 cup (60ml) olive oil; 2 tablespoon lemon juice; 375 gram fettuccine; 600 gram pork fillets; 1 medium brown onion (150g), chopped finely; 1 clove garlic, crushed; 100 gram hot sopressa salami, sliced thinly

Ingredients

100 gram baby rocket (arugula) leaves

1/4 cup (60ml) olive oil

2 tablespoon lemon juice

375 gram fettuccine

600 gram pork fillets

1 medium brown onion (150g), chopped finely

1 clove garlic, crushed

100 gram hot sopressa salami, sliced thinly

Method

1.Blend or process rocket, oil and juice until rocket is finely chopped.

2.Cook pasta in a large saucepan of boiling water until tender.

3.Meanwhile, cook pork in a heated oiled large frying pan, over medium-high heat, until cooked as desired. Remove from pan; cover to keep warm.

4.Cook onion, garlic and salami in same frying pan, stirring, until onion softens.

5.Combine drained pasta in a large bowl with thinly sliced pork, and rocket and salami mixtures. Season to taste.

Sopressa, a salami from the north of Italy, can be found in both mild and chilli-flavoured varieties. If you can’t find it easily, you can use any hot salami, but the taste won’t be exactly the same.
Note

Woman's Weekly Food

Ingredients

Method

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