Pork and Pine Nut Farfalle

    50 minutes

    This is a great pork pasta recipe with Mediterranean flavours of basil, garlic and pine nuts. It works equally well as a hot meal or a cold side dish.

    21 people made this

    Serves: 7 

    • 375g farfalle pasta
    • 500g pork mince, crumbled
    • 1/2 cup pine nuts
    • 2 cloves garlic, minced
    • 1/4 cup fresh basil leaves, cut into thin strips
    • 1/2 cup (60g) grated Parmesan cheese
    • 1 cup diced tomato
    • 1/2 cup (125ml) olive oil
    • 3/8 cup (100ml) red wine

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Cook pasta in salted, boiling water until al dente.
    2. While the pasta is cooking brown mince over medium heat. Add nuts and brown them also; do not burn! Add garlic and remove from heat.
    3. Drain pasta. In a large bowl toss together pasta, pork mixture, basil, cheese and tomatoes. Whisk together olive oil and vinegar; pour over pasta and toss. Serve.

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    Reviews in English (21)


    I really enjoyed this dish, but was unsure whether the author intended to include red wine or red wine vinegar. It was a little too tangy with the vinegar, but then I did cut the oil in half without cutting down on the vinegar. Because this was fine with half the oil, I might try using half wine and half vinegar next time.  -  22 Nov 2011  (Review from Allrecipes USA and Canada)


    I use this basic recipe, but I have put a twist on it. I use the pasta, the toasted pine nuts, then add sauted veggies (I like snow peas, orange and yellow peppers, zucchini, asperagus, and mushrooms). Blend all together with olive oil and/or pesto. Add Asiago and/or Parmesan cheese and have a feast! If I want to use this as a main course I often add pre-cooked shrimp or chicken.  -  11 Apr 2009  (Review from Allrecipes USA and Canada)


    Great recipe. Made it with angel hair pasta. Used both chorizo and regular sausage as well as some mushrooms, but kept everything else the same. Made it for my family as well as on a beach vacation. Everyone loved it.  -  19 Sep 2010  (Review from Allrecipes USA and Canada)