Pork Red Pesto Olive Pasta

12 oz roasted red peppers, with liquid
30 sun dried tomatoes, halved
1 tbsp garlic, clove
¼ cup red jalapenos, chopped
2 tbsp kosher salt
¼ cup extra virgin olive oil
1 lb Hungry Planet Pork™ Plant-Based GroundBuy Now
¼ cup canola oil
12 oz penne pasta, dry
½ cup vegan butter
½ cup kalamata olives, halved
2 tbsp red pepper flakes
* Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Step 1.

Cook penne according to package instructions. When al dente, reserve some pasta water before draining, and set aside.
Step 2.

Add roasted peppers, sun dried tomatoes, garlic, jalapenos, salt, and olive oil into a blender and blend until smooth. Taste for seasoning.
Step 3.

Heat canola oil over medium heat. Sear Hungry Planet Pork™ until crispy (6 minutes).
Step 4.

Add pesto, butter and some pasta water and mix until emulsified. Taste for seasoning. Add pasta back to pan, stir.
Step 5.

Top with kalamata olives and red pepper flakes. Serve hot.