Herbed Pork & Conchiglie
SERVES 2 // READY IN 15 MINS // 559 CALS
For a quick and hearty meal, this Herbed Pork & Conchiglie is the perfect combination of simplicity and flavour. Tender minced pork is cooked with mixed herbs and a hint of chilli, then tossed with al dente conchiglie and tenderstem broccoli. Finished with fresh pesto and a sprinkle of parmesan, this high-protein, low-fat dish is ready in just 15 minutes—ideal for a satisfying weeknight dinner.
Herbed Pork & Conchiglie
SERVES 2 // READY IN 15 MINS // 559 CALS
INGREDIENTS
180g (6oz) Conchiglie Shells
150g (5oz) tenderstem broccoli
250g (9oz) minced (ground) pork 5% fat
half tsp chilli flakes
30g (1oz) fresh pesto
10g (1 heaped tsp) parmesan
half a chicken stock cube
1 tsp dried mixed herbs
DIRECTIONS
STEP 1
Heat a large pan of water with a little salt and a drizzle of oil. When boiling, add the conchiglie shell pasta and cook for 10 mins.
STEP 2
Cut each piece of broccoli into 3 pieces. Add to the boiling pasta for the last 5 minutes of cooking.
Drain the pasta and broccoli and set aside (lid on) until needed.
STEP 3
Heat a frying pan on a high heat. Once hot, add the minced (ground) pork. Fry, breaking up the mince as it cooks, for 5-6 minutes, or until no pink meat remains. Season with salt and pepper.
STEP 4
Add the dried herbs and chilli flakes to the pork and 50ml (3 tbsp) water. Crumble in half a stock cube. Bring back to a simmer and cook gently for 3-4 mins.
STEP 5
Turn the heat under the pan to low, then add the cooked pasta and broccoli. Stir through gently.
Add the fresh pesto and stir again. Turn the heat off but leave the mix in the pan for a minute to allow the flavours to mingle.
Finely grate the parmesan.
STEP 6
Divide between two bowl and finish with a sprinkle of parmesan and freshly ground black pepper.
NUTRITIONAL INFO (PER SERVING)
559 CALS // 45G PROTEIN // 12G FAT // 63G CARBS