Sometimes it's the simple dishes that turn out the best. I made this dish because I had a lot of fresh leftover produce from a cocktail party (mint, cucumber, lime, asparagus heads) and had to use it all up. This dish smells absolutely fantastic and it tastes wonderful, with lots of summer appeal with the crunchy cucumbers and refreshing mint.
| Servings | Prep Time |
| 2 | 20 minutes |
| Cook Time |
| 10 minutes |
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Sometimes it's the simple dishes that turn out the best. I made this dish because I had a lot of fresh leftover produce from a cocktail party (mint, cucumber, lime, asparagus heads) and had to use it all up. This dish smells absolutely fantastic and it tastes wonderful, with lots of summer appeal with the crunchy cucumbers and refreshing mint.
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Ingredients
- fusilli or similar pasta enough for two servings
- 10 cherry tomatoes diced
- 1 red onion diced
- 2 small cucumbers diced
- 1 clove garlic finely diced
- 1 pack Minced Pork
- handful of basil and mint leaves torn
- handful of asparagus heads (or asparagus cut into 1-inch pieces)
- juice of one lime
- splash of wine
- drop of honey
- sprinkling of cumin
- sprinkling of red pepper flakes
- olive oil
- salt and pepper
Servings:
Instructions
- Sautee the onion and garlic together on a high heat. Add the minced pork, season with cumin, red pepper flakes, salt and pepper.
- Cook the pork and onion until it is lovely and brown (the cumin helps this). Add a splash of wine and a drop of honey. Simmer.
- Add the fusilli to boiling, salted water.
- Add the asparagus to the pork. Cook for a minute or so.
- Drain the pasta. Add to the pork pan and mix well. Turn off the heat and add the tomatoes, cucumber, lime juice, basil and mint. Mix, check the seasoning, drizzle with a little olive oil and serve.
Recipe Notes
Source: HalfHourMeals
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