Name: Carrot pappardelle with feta and pork
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 3 large carrots, peeled; 500 gram pork loin filets; 2 tablespoon vegetable or olive oil; 3 vine-ripened tomatoes, quartered, seeded, thinly sliced lengthwise; 180 gram feta, crumbled; 1/3 cup baby basil leaves; 1/4 cup dill sprigs; balsamic vinegar, to drizzle

Carrot pappardelle with feta and pork

This tasty dish is perfect for those following a Paleo diet or trying to watch their carbohydrate intake. We've swapped classic pasta for carrot pappardelle and tossed it with perfectly cooked pork, crumbly feta and fresh basil.

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

3 large carrots, peeled

500 gram pork loin filets

2 tablespoon vegetable or olive oil

3 vine-ripened tomatoes, quartered, seeded, thinly sliced lengthwise

180 gram feta, crumbled

1/3 cup baby basil leaves

1/4 cup dill sprigs

balsamic vinegar, to drizzle

Method

1.Using a vegetable peeler, cut carrots into long thin ribbons. Place in a large bowl.

2.Preheat a char-grill pan over moderate heat. Brush pork with half the oil. Cook and turn for 10 minutes or until browned and cooked. Transfer to a plate. Cover with foil. Rest for 5 minutes. Slice.

3.Add pork, tomatoes, feta, remaining oil, basil and dill to carrot pasta. Toss to combine. Season. Serve drizzled with vinegar.