Pork Red Pesto Olive Pasta

  • 8 min

  • 18 min

  • 26 min

    Total time
  • 6

  • Easy

  • 13


Are you a professional chef? Click the link below to access a foodservice ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 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.

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