Creamy pork medallions with pasta and peas

Creamy pork medallions with pasta and peas
Creamy-Pork-Pasta[1].jpg

Ingredients

  • 4 pork loin medallions, cut into thin strips
  • 350 g dried pasta, such as tagliatelle or fettucine
  • 200 g frozen peas
  • Finely grated zest and juice 1small lemon
  • 200 g low fat crème fraîche
  • To serve: Freshly grated Parmesan, basil leaves and freshly ground black pepper

Method

  1. Cook the pasta in a large pan of boiling water for about 10 minutes, or according to pack instructions until just tender. Add the peas for the last 3-4 minutes. Drain, reserving a little of the cooking water and return to the pan to keep warm.
  2. Meanwhile, heat the oil in a large pan, over a medium heat, add the pork and cook for 3-4 minutes until lightly browned.
  3. Add the lemon zest, lemon juice, and crème fraîche. Bring to a simmer and cook over a low heat for 1 minute.
  4. Toss the pasta and peas with the sauce, thinning down with the reserved cooking water if necessary. 
  5. Divide between 4 bowls, serve topped with, a little Parmesan, basil leaves and freshly ground black pepper.
     

Notes

Preparation time: 5 mins

Serves: 4 

Nutrition: n/a

 

Tip

For an extra kick, you can add a pinch of dried chilli flakes.