Place cilantro and mint leaves in a small cup and snip with kitchen shears to make easy work of mincing. Adjust the 'heat' with the chiles to suit your family's tastes.

Bow Thai Pork

1 1/2 pounds pork loin, cut into thin strips
Salt, to taste
1 tablespoon vegetable oil
1 to 2 serrano or jalapeno chiles, seeded and minced*
1 (7-ounce) container purchased basil pesto sauce
2 tablespoons minced fresh cilantro leaves
1 tablespoon minced fresh mint leaves
3 tablespoons freshly squeezed lime juice
1 pound farfalle (bow tie) pasta, cooked and drained

Fresh mint or cilantro sprigs and red chiles for garnish, optional

1. Heat oil in a large skillet over high heat. Lightly salt pork strips, if desired, and add to skillet with chiles; cook and stir for 3 to 4 minutes or until pork is lightly browned. Remove from heat.
2. In small bowl, combine pesto sauce cilantro, mint and lime juice; pour over pork mixture in skillet; toss lightly to coat.
3. Place cooked pasta on serving platter. Top with pork mixture and garnish with mint and chiles, if desired.

Serves 6.

*Always wear rubber gloves when handling hot chiles.

Nutrition Facts: Calories 540 calories Protein 31 grams Fat 23 grams Sodium 290 milligrams Cholesterol 60 milligrams Saturated Fat 6 grams Carbohydrates 54 grams

Recipe provided courtesy of Pork: The Other White Meat.