• 1 1/2 pounds boneless pork loin roast (cut into thin strips)
  • salt (to taste)
  • 1 tablespoon vegetable oil
  • 2 serrano chile (OR jalapeno chiles, seeded and minced *)
  • 7 ounces basil pesto
  • 2 tablespoons fresh cilantro (minced)
  • 1 tablespoon fresh mint (minced)
  • 3 tablespoons lime juice (freshly squeezed)
  • 1 pound farfalle pasta (cooked and drained, bow tie)
  • fresh mint leaves
  • fresh mint leaves
  • cilantro sprigs
  • red chiles (for garnish, optional)


  1. Heat oil in a large skillet over high heat. Lightly salt pork strips, if desired, and add to skillet with chiles; cook and stir for 3-4 minutes or until pork is browned. Remove from heat. In small bowl, combine pesto sauce cilantro, mint and lime juice; pour over pork mixture in skillet; toss lightly to coat. Place cooked pasta on serving platter. Top with pork mixture and garnish with mint and chiles, if desired.
  2. Place cilantro and mint leaves in a small cup and snip with kitchen shears to make easy work of mincing. Adjust the "heat" with the chiles to suit your family's tastes. Serve with Cool Cucumber Salad.
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