- 2 tbsp olive oil
- 300g butternut (peeled weight), cut into 2cm pieces
- 300g fettucine or linguine pasta
- 300g pork fillet, cut into finger-sized strips
- 40g pine nuts
- 1½ tbsp wholegrain mustard
- 150ml double cream
- 1 tbsp poppy seeds
- large handful fresh parsley, chopped
- salt and pepper to taste
- freshly grated Parmesan cheese, optional, to serve
1. Heat the oil in a large frying pan over a medium-high heat and add the butternut. Cook, tossing occasionally, for about 12 minutes or until tender and caramelised. Transfer the butternut to a bowl using a slotted spoon (leaving the oil behind).
2. Meanwhile, bring a large pot of salted water to the boil and cook the pasta according to the instructions on the packaging. When cooked, drain the pasta, reserving a cupful of the cooking liquid.
3. Add the pork to the empty frying pan. Fry for about 5 minutes or until just cooked through. Add the pine nuts and cook for 30 seconds or until toasted and golden. Take off the heat and stir in the mustard, cream, poppy seeds and butternut.
4. Return the pasta to the pot and add the pork mixture and most of the parsley. Mix well (adding enough pasta water to get your desired consistency). Check the seasoning. Garnish with parsley and serve with Parmesan shavings, if you like.
EACH SERVING 3 110kJ, 31g protein, 41g fat (16g saturated), 60g carbohydrate (7g sugars), 5g fibre.