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Photo of Warm pesto pork salad by WW

Warm pesto pork salad

4 - 7
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
With all the elements for a super satisfying salad, this tasty combo certainly won’t leave you feeling hungry.

Ingredients

Dry wholemeal pasta

160 g, spiral variety

Basil pesto

2 tbs

Garlic

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 leaves

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)

Instructions

  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.

Notes

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.