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Warm pesto pork salad

Warm pesto pork salad

Total Time
30 min
15 min
15 min
With all the elements for a super satisfying salad, this tasty combo certainly won’t leave you feeling hungry.


Wholemeal pasta, dry

160 g, spiral variety

Basil pesto

2 tbs


½ clove(s), crushed

Fresh red chilli

½ whole, long variety, deseeded, finely chopped

Lean pork mince

170 g

Cherry tomatoes

200 g

Baby spinach

120 g

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs

Low-fat ricotta cheese

cup(s), (80g)

Oil spray

1 x 3 second spray(s)


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain. Transfer pasta to a large bowl and stir through pesto. Set aside.
  2. Meanwhile, add garlic, chilli and mince to a medium bowl. Season with salt and pepper and mix well. Using damp hands, roll teaspoons of mince into small meatballs. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook meatballs, turning occasionally, for 4–5 minutes or until cooked through. Add tomatoes and cook, stirring, for a further 2 minutes. Transfer to pasta mixture.
  3. Add spinach, lemon zest and lemon juice to pasta mixture. Season with salt and pepper and gently toss to combine. Serve sprinkled with ricotta.


TIP: Use beef mince for meatballs instead of pork mince, if preferred. Salad can be served warm or chilled. If making ahead, keep covered in the fridge until ready to serve.