BEFORE COOKING:

BRING A LARGE POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.

1. TO COOK THE PASTA AND PREPARE THE VEGETABLES:

Once the pot of water is boiling rapidly, add the spaghetti and cook for 7-8 mins. Reserve 2 Tbsp of water then drain into a colander. Slice the silverbeet into ½ cm strips, discarding the stalks and set aside. Peel the red onion and slice finely. Cut the roasted capsicum into ½ cm strips and set aside. Remove the parsley leaves, discarding the stalks then chop finely.

2. TO FINISH THE PASTA:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and cook for 2-3 mins. Add the roasted capsicum and silverbeet and cook for 1-2 mins. Add the garlic cream sauce, reserved pasta water and spaghetti then stir to combine. Cook for 2-3 mins then remove from the pan and cover to keep warm.

3. TO COOK THE PORK:

Remove the herby pork medallions from their packaging and season with salt and pepper. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the pork and cook on each side for 1-2 mins or until cooked through. Remove from the pan, cover and rest for a few mins before slicing.

Spoon the spaghetti and vegetables into bowls and top with the sliced herby pork. Dollop with honey ricotta dip and sprinkle over chopped parsley.