Farfale with Basil and Ground Pork

    Here’s another quick and easy dinner for the workweek (or whenever) that is sure to fill you up, and it uses lots of fresh basil which is coming in like crazy over here.  What I didn’t use tonight is getting dried, and the pot readied for growing season round two.  Back to the dish…I haven’t worked much with ground pork in the past, but have always enjoyed the flavor of some Italian sausages (some are just not seasoned well), since it was on sale for $1 a roll, I thought what the heck, it will go with the fire roasted red peppers I plan to get (in a jar).  Hence…a pasta feast!  I was pleased with the way this dish came out, flavors were complimentary, and basic, the ground pork was really able to shine.  Hope you enjoy it too.

Ingredients:                                                                    

1/4 C chopped roasted red pepper

1 C chopped mushrooms

3/4 C chopped red onion

1 C fresh basil (torn into quarter sized pieces)

3 large garlic cloves, chopped (about 2 T)

12 oz. ground port

2 T olive oil

1/2 t ground black pepper

1/2 t garlic powder

1 1/4 C uncooked Farfale noodles

Method:

• In a medium boiling pot, bring water to a boil, add Farfale noodles when boil is robust and cook for recommended time (for Barilla brand, it is 11 minutes)
• In a large skillet, heat 1 T olive oil over med/low heat             
• Add onion, cook, stirring, about 2 minutes
• Add garlic and mushroom, cook another 2-3 minutes until tender
• Remove, set aside, raise heat to med/high
• Brown ground pork in skillet, adding 1/4 t. black pepper and separating into bits with the spatula, until well done, approx. 9-10 minutes
• With a bowl lined with paper towels, allow meat to sit and extra grease to drain 
• Discard skillet grease
• When drained, return meat to skillet over low heat
• Add chopped red pepper and basil and simmer for a couple of minutes
• Add onion, garlic and mushroom previously set aside
• Drain pasta, rinse, and add to skillet
• Drizzle remaining 1 T olive oil, add 1/2 t garlic powder and 1/4 t black pepper and toss to distribute for 2-3 minutes

Serve and enjoy

I can't believe we ate all that food...hahaha  Sorry this picture doesn't really capture the temptations and pretty color of this dish, I should have tossed it more then taken the picture.

I went for a truly carb-forward night, and paired this with some left-over French bread.

To make simple, real garlic bread, I sliced it in half, and toasted it in the oven at 350 degrees for 5 minutes, then rubbed each half with a halved garlic clove until it rubbed smoothly on the bread face, then spread margarine on top (at this point you can pop it back in the over for quick melting, or serve as is).  I love garlic bread!  And will break it out for any occasion I conveniently can!

Notice how it is kind of a rarity for me to include picture of our food on plates?  That is simply because we can't stand the wait!  Garlic is the smell of love around this house, love of good food, we came together so many years ago over our love of a well roasted bulb of garlic, smeared on a baguette and wonderful conversation over candlelight.  Awwwe.  Go enjoy your dinner!