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Ingredients
- 1 (12-oz) bag frozen sweet peas
- 1 pork tenderloin (about 1 lb)
- 1 cup reduced-sodium chicken broth, divided
- 2 tablespoons part-skim ricotta cheese
- 2 cloves garlic
- 1 tablespoon canola oil
- 1 tablespoon dried Italian seasoning, divided
- 3 tablespoons diced pimientos
- 8 oz presliced white mushrooms
- 8 oz corkscrew pasta
-
2 tablespoons fresh basil, coarsely chopped
Prep
- Bring water to boil for pasta.
- Microwave peas following package instructions.
- Cut pork into 1-inch pieces (wash hands).
Steps
- Cook pasta following package instructions. Combine 1 cup peas, ½ cup broth, cheese, and garlic in food processor (or blender); process until smooth, then set aside.
- Preheat large nonstick sauté pan on medium-high 2–3 minutes. Coat pork with oil and 2 teaspoons seasoning. Place pork and mushrooms in pan; cook and stir 3–4 minutes or until pork is browned on all sides.
- Reduce heat to medium-low. Stir in pasta, remaining 1 ½ cups peas, ½ cup broth, pimientos, pureed pea mixture, and remaining 1 teaspoon seasoning. Cook and stir 2–3 minutes or until pork is 145°F and sauce is hot. Chop basil; stir into pasta mixture. Serve.
- Substitute vegetable or mushroom broth for chicken broth.
- Substitute 1 cup each sliced zucchini and yellow squash for pork.
Aprons Advice
To make this recipe vegetarian, you can make the following substitutions:
Aprons Advice
- To make this recipe vegetarian, you can make the following substitutions:
- Substitute vegetable or mushroom broth for chicken broth.
- Substitute 1 cup each sliced zucchini and yellow squash for pork.