Pork and Asparagus Fettuccine
Ingredients
500g fettuccine
1 teaspoon oil
500g pork stir fry strips
6 shallots
1 cup chicken stock
1 cup cream
2 tablespoons whole grain mustard
1 340g can asparagus spears
Method
Cook fettuccine in a large saucepan of boiling water for 10 minutes.
While the pasta is cooking, heat oil in a frying pan.
Sauté pork for 4 to 6 minutes.
Slice shallots and add to pan.
Sauté for 1 minute.
Blend in stock.
Bring to the boil.
Boil for 10 minutes.
Combine cream and mustard and stir through.
Simmer for 2 minutes.
Drain and halve asparagus spears.
Add asparagus to the pan.
Simmer for a further 2 minutes.
Drain pasta well.
Lightly toss through sauce.
