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Red Pesto Pork Spaghetti

Presenting my Red Pesto Pork Spaghetti. Spaghetti is always on our weekly menu list because it is easy to make, but isn’t it too boring to eat the same spaghetti all the time? To be honest, it is, and so I came up with a nice twist to our traditional family spaghetti recipe and make it a little bit interesting.

Are you bored eating the same traditional spaghetti every week? I know you are, and that’s why you’re here. Don’t worry, I will share with you my recipe of Red Pesto Pork Spaghetti with a zesty twist and a boost of healthy ingredients like zucchini, carrots, and baby spinach.

Are Zucchini and Courgette the Same?

Yes. Zucchini and courgette are the same things. Zucchini comes from the Italian word “zucca”, which means squash while courgette is a French word for this vegetable. The most common name for this vegetable is zucchini, which is widely used in America and other countries.

What is Red Pesto Made of?

It is made of pine nuts, roasted red peppers (from jars), sun-dried tomatoes (from jars), garlic, extra virgin olive oil, fresh basil leaves, grated Parmesan cheese, lemon juice, and salt and pepper to taste. In medium-low heat, roast the pine nuts while shaking the pan occasionally until golden brown and fragrant. Set aside and let it cool. Next, drain peppers and sun-dried tomatoes and put them in a food processor. Add garlic, olive oil and basil. Whizz to a pesto consistency. Then, pulse the pine nuts in, making sure to keep some texture. Stir in the Parmesan cheese, then season with salt, pepper and lemon juice. Taste it and adjust it to your liking. Consume immediately or store in a tight jar, keep in the fridge for 3-5 days.

What’s the difference between Green and Red Pesto?

Green pesto is made of blended pine nuts and fresh basil leaves while red pesto is made with a base of sun-dried tomatoes and roasted peppers. Obviously, in this Red Pesto Pork Spaghetti recipe, we are using red pesto.

How to Make Red Pesto Pork Spaghetti?

Start by cooking the pasta according to the package. Next, make the pangrattato. Then, cook the zucchini in a frying pan, and set aside. In the same pan, cook the pork mince until brown. After that, add in the carrots, tomato paste, garlic and herb seasoning, chicken-style stock powder, and a pinch of chili flakes (if using). Add the reserved pasta water, zucchini, baby spinach, spaghetti, red pesto and a squeeze of lemon juice. Top with zesty Parmesan pangrattato.

Red Pesto and Pork Spaghetti

Kate Tablizo
This Red Pesto and Pork Spaghetti recipe is with a twist and a whole lot better. Topped with zesty pangrattato to reduce the richness and meaty flavors of the pork bolognese sauce.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 162 kcal

Equipment

  • stove

Ingredients
  

FOR THE SPAGHETTI

  • 500 grams spaghetti
  • 2 tbsp olive oil

FOR THE PANGRATTATO

  • 1 tbsp olive oil
  • ½ cup panko breadcrumbs
  • 4 cloves garlic
  • lemon zest

FOR THE MEAT AND SAUCE

  • 2 tbsp olive oil
  • 500 grams pork mince
  • 2 zucchini
  • 2 carrot
  • 1 cup baby spinach
  • 4 tbsp tomato paste
  • 2 tbsp garlic and herb seasoning
  • 2 tbsp chicken-style stock powder
  • 1 tbsp chili flakes
  • 100 grams red pesto
  • lemon juice

Instructions
 

COOK THE SPAGHETTI

  • Cook the spaghetti in boiling water until 'al dente', about 9. minutes.
  • Reserve 1½ cups water, then drain the spaghetti and return to the saucepan.
  • Drizzle with olive oil.

MAKE THE PANGRATTATO

  • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil.
  • Cook the panko breadcrumbs for 2-3 minutes, stirring continuously until golden.
  • Add 4 cloves of garlic and cook until fragrant, about 1 minute.
  • Transfer to a small bowl, then stir with lemon zest and grated Parmesan cheese.
  • Season to taste and set aside.

COOK THE MEAT

  • In medium-high heat with a generous drizzle of olive oil, cook the zucchini for 3-4 minutes or until golden.
  • Transfer to a plate, then season with salt and pepper.
  • In high heat, return the frying pan and drizzle with olive oil.
  • When the oil is hot, cook the pork mince for 4-5 minutes until browned. Break up the pork mince with a fork.
  • On the same pan, reduce the heat to medium-high, add the carrots, tomato paste, garlic and herb seasoning, chicken-style stock powder, and a pinch of chili flakes (if using). Cook until softened and fragrant, about 2-3 minutes.
  • Add the reserved pasta water, then reduce the heat to low, add the zucchini, baby spinach, cooked spaghetti, red pesto and a squeeze of lemon juice. Season to taste and toss to combine.
  • Top with zesty Parmesan pangrattato. Serve with lemon wedges.

Notes

  • Cook the spaghetti until ‘al dente’ (pasta is cooked through but still slightly firm in the center).
  • Break up the pork mince using a fork while cooking it in a frying pan. 
  • Add a splash more water if the sauce looks too thick.
  • You can make your own red pesto by adding pine nuts, roasted red peppers (from a jar), sun-dried tomatoes (from a jar), garlic, extra virgin oil, 20 fresh basil leaves and grated Parmesan cheese.
  • It’s best to eat on the day it was cooked. 
Keyword pasta, pesto, spaghetti

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