Cut the pork in 3 and make a hole in middle. Stuff with pistacios, chopped mushrooms and spring onions pan fry for 10 minutes. Add in the carrots to the same pan, along with some spring onions and saute for a few minutes. Next, pour in the red wine to build up the sauce and allow to reduce.  Boil the pasta ain a pan of salted boiling water, drain serve onto a plate. Arrange over the stuffed pork fillet and drizzle over the sauce.

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