🍽️ Roasted pork loin with Pesto pasta & broccoli
A well-balanced, satisfying plate featuring juicy slices of mustard-roasted pork, vibrant al dente pesto pasta, and simply steamed broccoli.
📝 Ingredients (serves 2)
For the full plate:
120 g cooked roasted pork loin, sliced
150 g dry pasta (penne, fusilli, or spaghetti)
1–2 tablespoons pesto sauce (store-bought or homemade)
1 cup broccoli florets
Salt to taste
Olive oil
Optional: grated Parmesan cheese
🍳 Instructions
1. Cook the pasta properly
Bring a large pot of salted water to a rolling boil. Add the pasta and stir.
Cook until 2 minutes before the package time indicates al dente.
Before draining, reserve about ¼ cup of the starchy pasta cooking water.
In a large pan over medium heat, add a small drizzle of olive oil and the pesto.
Add the drained pasta to the pesto, along with a splash of the reserved water.
Toss and stir constantly for 1–2 minutes, until the pasta is glossy, perfectly coated, and finishes cooking in the sauce.
2. Steam the broccoli
Steam or boil the broccoli for 4–5 minutes until just tender and vibrant green.
Season lightly with salt and a touch of olive oil.
3. Reheat the pork (if needed)
Gently reheat the sliced pork loin in a covered pan with a splash of its own juices or a bit of olive oil to keep it moist.
4. Plate the dish
Arrange the pasta on one side of the plate, top with a teaspoon of pesto and grated Parmesan if desired.
Add the sliced pork loin alongside.
Finish with a serving of broccoli for a balanced, colorful dish.
🌿 Optional: Homemade Pesto (if feeling adventurous)
Ingredients:
30 g fresh basil leaves
20 g pine nuts (or walnuts)
1 garlic clove
40 g grated Parmesan cheese
60 ml olive oil
Salt to taste
Instructions:
Blend all ingredients in a food processor until smooth.
Adjust olive oil to reach desired texture.
Use immediately or refrigerate in an airtight container for up to 3 days.
🌿 Kuisit Tip
Pasta finishes best in the sauce, not in the water. By stopping the boil early and finishing it in the pesto with a splash of pasta water, you let the starches bind the sauce to every bite. It's the secret to restaurant-style pasta at home.