Creamy Pesto Pork Rigatoni with Spinach and Parmesan

Step 1

Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add rigatoni to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return the rigatoni to same pot.

Step 2

While the rigatoni cooks, roughly chop the spinach. Peel, then mince or grate the garlic. Pat the pork strips dry with paper towels, then cut in half.

Step 3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), the pork. Cook, stirring occasionally, until pork is cooked through, 3-4 min.**

Step 4

Add the onions and garlic to the pan with the pork. Cook, stirring occasionally, until veggies have softened, 3-4 min. Sprinkle the flour over the pork mixture, then stir to combine, 1 min.

Step 5

Add 1/2 cup milk (dbl for 4 ppl), broth concentrate and spinach to the pan. Stir to combine. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove from heat. Season with salt and pepper.

Step 6

Pour the sauce over the rigatoni in the large pot and add the pesto. Stir to combine. Divide the pasta between bowls. Sprinkle over Parmesan cheese and 1/4 tsp chili flakes over top (reference heat guide).