The classic taste of pesto
sauce brings a fresh taste to this dish. Garlic bread and a salad
are the only things needed to complete this meal.
Pork and
Pasta with Fresh Pesto
4 boneless pork chops,
cut into stir-fry strips
1/4 cup dry sherry
1/4 cup finely chopped onion
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon soy sauce
2 cloves garlic, minced
1/4 teaspoon pepper
2 cups lightly packed fresh basil leaves
2 cloves garlic
3/4 cup freshly grated Parmesan or Romano cheese
1/2 cup olive oil
6 ounces nested capellini (angel hair pasta)
3 tablespoons butter
4 cups broccoli flowerets
1 large onion, cut into thin wedges
1/4 cup chopped sun-dried tomatoes packed in oil
1 tablespoon olive oil
1/4 cup pine nuts
For marinade, in a small
bowl combine sherry, finely chopped onion, 2 tablespoons oil,
lemon juice, soy sauce, minced garlic and pepper. Place pork
strips in a 1-gallon self-sealing plastic bag; pour marinade
over pork strips; seal bag. Marinate in the refrigerator for
4 to 5 hours.
For pesto, in a blender
container combine basil leaves and whole garlic. Cover and blend
until finely chopped. Stop the blender several times to scrape
the sides. Add Parmesan cheese to basil mixture. Cover and blend
until smooth. Add 1/2 cup olive oil, a little at a time, blending
well after each addition. Set aside.
Cook pasta according to
package directions; drain well and keep warm.
Heat a large skillet over
medium-high heat, add butter, broccoli and onion and cook and
stir for 3 to 4 minutes or until broccoli is crisp-tender.
Stir in sun-dried tomatoes,
cook for 1 minute more. Remove vegetables from skillet.
Heat 2 teaspoons olive
oil in skillet; drain pork strips, discarding marinade, and cook
and stir pork for 2 to 3 minutes or until cooked through.
Return cooked vegetables
to skillet. Add pesto and cooked pasta. Toss until all ingredients
are well coated.
Spoon pasta mixture onto
individual plates. Sprinkle with pine nuts.
Save this Recipe on Delicious |||
