Ingredients
1 lb. farfalle pasta
1-1/2 cups leftover pork tenderloin roast, cut into thin strips, about 1/2" x 1-1/2"
1/3 cup olive oil
1 bag baby spinach, cleaned and torn in half
1 cup parmesano/reggiano cheese, grated
1/2 cup basil pesto
2 large garlic cloves, minced
1 tsp. lemon zest
salt and pepper
Preparation
Prepare farfalle using package directions. During the last three minutes, steam spinach using a colander above the boiling pasta water. Drain pasta in a large bowl and mix with the spinach, pesto, garlic, lemon and season with salt and pepper. Top with pork strips and grated cheese, toss lightly and serve.
