Quick Leftover Pork Pesto Pasta
Leftover pork combined with cherry tomatoes, celery, red pesto and pasta - the perfect quick midweek meal your family will love!
Servings 4 people
- 350 g Fusilli or any pasta shapes
- 2 tbsp Rapeseed oil
- 250 g Leftover roast pork diced (or however much you have)
- 2 Celery sticks sliced
- 20 Cherry tomatoes halved
- 190 g jar Red Pesto
- Parmesan shavings to garnish
Cook the pasta according to their instructions.
Meanwhile heat 1tbsp of oil in a wok (or similar) and fry the pork on a medium heat for a couple of minutes.
Add another tbsp of oil plus the celery and tomatoes and continue cooking and stirring for about 8 minutes until everything cooked through.
Drain the pasta and add to the wok along with the pesto and mix all the ingredients together thoroughly whilst still on the heat.
Serve garnished with Parmesan shavings and a mixed salad.