Pesto Pappardelle With Pork

• 2 tbsp butter
• 2 slices white bread, ground up into crumbs
• 3 tbsp basil pesto
• 16 oz pappardelle pasta
• 4 tbsp olive oil
• 1 2/3 lbs pork tenderloin, cut into strips
• 1 bunch spring onions, finely sliced
• 1 lb cherry tomatoes
• None None oregano to garnish

1. To make the breadcrumbs, melt the butter in a frying pan and saute the bread, stirring. Stir in the pesto and set aside.
2. Cook the pasta in boiling salted water according to the package instructions. Drain, collecting 1 cup of the cooking water.
3. Meanwhile, heat 2 tbsp of oil in a large frying pan, and brown the pork for 5-8 mins. Season and add 1 tbsp oil, the spring onions and the tomatoes and cook for another 2-3 mins.
4. To assemble, add the pasta water and pasta to the pork and simmer. Serve sprinkled with pesto breadcrumbs and garnished with oregano.

butter, white bread, basil pesto, pasta, olive oil, pork tenderloin, spring onions, tomatoes, oregano

Taken from recipes-plus.com/api/v2.0/recipes/21576 (may not work)