Angel Hair Pork & Pesto

Preparation Time 5 minutes
Cooking Time 15 minutes
Serves 4-6


1 Australian pork fillet from Mighty Nice Meats
400 g fresh, local angel hair pasta
100 mL olive oil
Zest and juice of 2 lemons
1 cup parsley, finely chopped
¼ cup capers, finely chopped
2 tblsp fresh dill leaves chopped
Salt and pepper to taste
50 g butter


1. Bring a large saucepan of salted water to the boil over a high heat.
2. Slice the pork fillet into 2 cm slices and season with salt and pepper.
3. Heat butter in a frying pan over a medium heat and pan fry pork fillet for 1 minute on each side. Keep warm.
4. Cook pasta as per pack instructions in the boiling salted water.
5. Whisk the olive oil, lemon juice and zest, parsley, capers and dill together in a large bowl.
6. Drain pasta and toss through the pesto.
7. Serve hot in individual pasta bowls and arrange pork fillet over the pasta. Serve garnish with a wedge lemon and freshly ground black pepper.


This pasta is also delicious served with a dollop of cream fraiche.