Culinary Schools : Recipes and Cooking

Serve this tasty pasta with much joy in every celebration, see easy pork pasta cooking article after this jump.

Pork and Pear Pasta Ingredients:

• 2 tbsp. low-sodium soy sauce
• 2 tsp. sesame oil
• 2 cups fresh spinach, sliced thinly
• 1 pound Mostaccioli, Ziti or other medium pasta shape, uncooked
• 1 29-oz. can pear halves packed in heavy syrup, undrained
• 1 tbsp. plus 1 tsp. cornstarch
• 1 pound lean boneless pork, cut julienne
• 1 tsp. vegetable oil
• 1 cup chopped red bell pepper
• 1-2 tbsp. balsamic vinegar (optional)
• 1/2 tsp. whole thyme
• 1/4 tsp. ground red pepper
• Salt and pepper to taste

Cooking Directions:

1. Prepare pasta according to package directions.
2. While pasta is cooking, drain and chop pears, reserving 1 1/2 cups of juice.
3. Blend cornstarch and soy sauce until smooth.
4. Sprinkle pork with ground red pepper.
5. In a large non-stick skillet, heat oil over high heat.
6. Add pork and stir-fry until thoroughly cooked. Remove pork from skillet and set aside.
7. Add bell pepper to skillet and sauté 1 minute. Add pears and thyme. Cook until thoroughly heated, stirring constantly.
8. Add pork, reserved juice, cornstarch mixture, sesame oil, and vinegar, if desired.
9. Cook until thickened and bubbly, stirring occasionally.
10. Drain pasta.
11. Place in a large bowl.
12. Add pork mixture and toss.
13. Add spinach and toss well.
14. Salt and pepper to taste.
15. Serve immediately.

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