Ingredients
- 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
Preparations
- 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.
- In a large pan, heat the oil over medium-high heat and then sauté the cubed pork with the garlic for 2–3 minutes.
- Add the cherry tomatoes and chili pepper flakes and cook for another 1–2 minutes. Season to taste.
- Drain the pasta and asparagus and return them to the pot. Stir in the cooked pork and garlic, adding the basil.
- Stir well, adjust the seasoning and serve topped with the parmesan.
