Recipes

Diamond Spaghetti with roast pork, honey cured bacon, sundried tomatoes, balsamic pinenuts, parmesan and lemon

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The best diamond spaghetti around. Paul Jobin outdoes himself on Best of NZ Food.

Ingredients

60g Pinenuts

2Tbsp DYC aged balsamic vinegar

1Tbsp Olive oil

300g Pork loin, excess fat and rind removed, cut into two pieces

120g Diamond Spaghetti pasta

4 Rashers of bacon, cut into thin strips

100g Cotterill and Rouse sun-dried tomatoes

2 Roasted red capsicums, peeled and cut into dice

40g Rocket leaves, plus extra for garnish

Handful of flat leaf parsley, leaves picked and roughly chopped

½ Lemon, zested

20g Ground parmesan

2Tbsp Avocado oil

Sea salt and freshly milled pepper

20g Capers, washed, dried in a tea towel and fried in olive oil

Method

In a non-stick sauté pan, toss the pinenuts in stir until they start to lightly colour, pull the pan from heat, add the balsamic vinegar and stir until well coated. Place these pinenuts into a small bowl. Wash the sauté pan.

Heat the sauté pan, add the olive oil. Season the pork loin and cook on one side until golden brown, turn the heat to medium, turn over the pork and cook for about 3 minutes. Allow to rest on a wire rack over a tray.

Dice the pork into bite size pieces.

Bring a saucepan of salted water to the boil, add the spaghetti and cook from a simmer for 10 minutes, drain through a colander reserving some of the pasta water for the gastrique. Coat the spaghetti with a little olive oil.

Heat a sauté pan until very hot, fry the bacon and add the pork, sundried tomatoes, capsicum, rocket and flat leaf parsley toss with the spaghetti. Fold through half the parmesan, lemon and avocado oil.

Spoon onto a heated serving bowls, scatter over the pinenuts, capers and remaining parmesan.

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