Mad Butcher's Butcher Est. 1971

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Pork and Rocket Pasta


- 500g diced USA pork
- 375g dried penne pasta – or 1 packet
- 1 red onion
- sliced
- 3 cloves garlic
- minced
- 300g button mushrooms
- sliced
- Juice and zest of 1 lemon
- 3 tbsp olive oil
- ½ cup flat leaf parsley
- chopped
- 1 cup rocket leaves
- 1 cup baby spinach leaves
- 2 tbsp toasted slivered almonds
- 2 spring onions
- sliced
- Salt and pepper
Serves : 4
Cooking time: 30mins


Bring a large pot of salted water to the boil, and boil penne according to packet instructions.

While the pasta cooks, heat a small pan to medium heat and toast the slivered almonds until just brown, and set aside.

Heat some oil in a large fry pan over medium-high heat, and fry the onion and garlic until golden, then add the mushrooms and cook until soft. Add the lemon zest, chopped parsley, spring onions and cook quickly to avoid burning. Set mixture aside.

In a separate pan, cook the diced NZ pork over medium heat for 6 minutes or until golden. Once cooked through, add the pork to the mushroom mixture and toss together.

Drain the penne and add to the NZ pork and mushroom mixture, stirring until well combined.

Transfer to a large bowl and add rocket, spinach and lemon juice. Add salt and pepper to taste.

To Serve:

Drizzle with olive oil and sprinkle with grated parmesan. For an extra special touch, add a touch of truffle oil to the finished dish.

Recipe from


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