Pasta provençal with pork

15 mins of preparation + 10 cooking time 4 servings
provencal pork pasta


  • 250 g (8 oz.) of short pasta of choice
  • 1 bunch of fresh asparagus, cut into pieces
  • 30 mL (2 tbsp.) of olive oil
  • 1 duBreton Provençal Boneless Loin Filets, cubed
  • 4 cloves of garlic, minced
  • 625 mL (2½ c.) of cherry tomatoes
  • 1–2 mL (¼–½ tsp.) of chili pepper flakes
  • Salt and fresh ground pepper
  • 60 mL (¼ c.) of fresh basil, sliced into ribbons
  • 60 mL (¼ c.) of grated parmesan


  1. In a large pot, bring salted water to a boil, add the pasta and cook according to the package directions. Two minutes before the pasta is ready, add the asparagus to the water.
  2. In a large pan, heat the oil over medium-high heat and then sauté the cubed pork with the garlic for 2–3 minutes.
  3. Add the cherry tomatoes and chili pepper flakes and cook for another 1–2 minutes. Season to taste.
  4. Drain the pasta and asparagus and return them to the pot. Stir in the cooked pork and garlic, adding the basil.
  5. Stir well, adjust the seasoning and serve topped with the parmesan.