Linguine with Pork Fillet, Asparagus & Red Pesto

  • Dish Type Pasta Pan Fry
  • Occasion Weeknight Dinner
  • Cut Fillet
  • Serves 4
  • Prep Time 10 mins
  • Cook Time 15 mins


  • 375g linguine
  • 2 tbsp olive oil
  • 500g pork fillet, fat trimmed, thinly sliced
  • 1 bunch asparagus, trimmed, chopped
  • 3 garlic cloves, thinly sliced
  • ¾ cup frozen peas, thawed
  • 1/4 cupsun-dried tomato pesto
  • 2 tbsp lemon juice
  • 1/4 cup shaved parmesan
  • 1/2 cup small basil leaves


Step 1

Cook the pastain a large saucepan boiling water for 10-12 mins or until just tender. Drain, reserving ½ cup of the cooking liquid.

Step 2

Meanwhile,heat half the oil in a large frying pan over medium-high heat. Cook pork, stirring, for 3-4 mins or until just cooked through. Transfer pork to a plate. Wipe pan clean.

Step 3

Heat the remaining oil in same pan over medium heat. Cook the asparagus and garlic, tossing gently, for 2 mins. Add the peas, pesto and lemon juice and cook for 1 min.

Step 4

Add the pork, pasta and reserved cooking liquid to the pan. Cook, tossing gently,  for 1-2 mins or until heated through.

Step 5

Divide pasta among serving plates. Serve topped with parmesan and basil.