Pork & Romesco Pasta

Pasta! Loved by pretty much everyone. This dish is wholesome and lush. Like all of our dishes you can look for some simpler "ive got no time" modifications in the recipe. If you want to really get your foodie on, follow it step by step! You can load it up with fresh produce, change the protein around as you wish and experiment with different flavours.

PORK & ROMESCO PASTA

Ingredients:

550g red capsicum (2 large capsicums)

120g hazelnuts - if you've got almonds already, feel free to swap

1 tsp smoked paprika

1 tsp Hungarian sweet paprika

90g parmesan

Zest of 1 lemon + juice of 1/2 lemon

80g olive oil

1 tbsp butter

1 clove garlic

1 medium onion

5g salt

500g pork sausage removed from the casing - cant be bothered? leave them in or swap for another protein!

20g fresh parsley

1/2 cup pasta water

500g packet of pasta

1) Cut the cheeks of the capsicums and roast them at 220 degrees for 20-30 min. Then place them in a bowl or container with a lid to allow them to sweat. Leave them in the container for 5 minutes then remove the skins

2) In the blender blend the salt, hazelnuts and paprika until fine. Then add your lemon zest, lemon juice, capsicum, olive oil and parmesan. Blend until you have achieved a nice smooth consistency, then set aside

3) Peel and slice the onions and garlic

4) In a pan add one tbsp of butter and cook the onions and garlic on a medium heat until softened

5) In the mean time remove the meat from the sausage casings and when the onion and garlic are cooked, add in the sausage mince and cook for 5-7 min or until completely cooked

6) Next add in the romesco sauce and give it a good stir and turn the heat off

7) Boil a pot of water and cook the pasta until ala dente and save 1/2 a cup of pasta water and add it to the romesco sauce, mixing well, before serving

ENJOY