Our delicious, slightly sweet beetroot pasta is packed with flavor, enhanced and balanced by the rich texture and savory taste of our Pistachio Pesto Finishing Sauce. Simple ingredients so you know exactly what you’re eating! Pair it with grilled pork chops for a satisfying and hearty dinner.
- 2 pork chops- 1 pack of McCormick Grill Mates Brown Sugar Bourbon Marinade- 1 Tbsp Wildfare Traditional Extra Virgin Olive Oil, plus more for drizzling- 1 bag of Wildfare Organic & Vegan Beetroot Fettuccine Pasta- Wildfare Pistachio Pesto Finishing Sauce for drizzling
In a large bowl, marinate the pork chops for 30 minutes.
Add 1 Tbsp Wildfare EVOO to cover a grill pan, heating it over medium high heat.
Sear the pork for around 4 minutes on each side, until the internal temperature read by a meat thermometer is 135 degrees F.
Remove and let rest for 10 minutes; the residual heat will continue to bring it up to 145 degrees F.
While the pork is resting, Bring salted water to a boil for the pasta.
For best results and al dente pasta, cook for 4 minutes as recommended by Chef Soriano from Altesi Ristorante in NYC.
Once plated, drizzle pasta with Wildfare EVOO and Pistachio Pesto Finishing Sauce.