It is Thursday, payday is still days away, and everybody is asking what is for dinner. This pork pesto pasta is the answer to exactly that night. A packet of mince, a jar of pesto, a tin of tomatoes and whatever turns up in a quick fridge rummage, turned into a dinner that feeds four for under $20.
The pesto and tomatoes do the flavour work, so there is nothing fancy to buy and nothing complicated to do. It is on the table in about 30 minutes and it stretches further than takeaway ever does.
Why You’ll Love It
This is a proper end-of-the-pay-cycle dinner, made almost entirely from pantry staples with one packet of mince as the only fresh buy. It feeds four for under $20, takes about 30 minutes, and the sauce is forgiving enough that a fridge rummage can improve it rather than ruin it. Nobody complains, and there is usually enough sauce left to be useful the next day.
The Shortcut That Makes It Work
The jar of pesto is the whole trick. Basil, garlic, oil and cheese are already blended in there, so one big spoonful does what half a dozen fresh ingredients would otherwise have to, and the jar keeps in the fridge for the next time. Stirred into mince and tinned tomatoes, it turns a very ordinary bolognese-style sauce into something that tastes like you tried much harder than you did.
Handy Tips
Brown the mince properly before anything else goes in, those browned bits are where the flavour lives, so give it time in a hot pan rather than stirring it constantly. Go easy on the salt until the end, because the pesto, olives and cheese all bring their own, so taste before you season again. Cooking for kids? Leave the chilli out entirely and the sauce is still full of flavour, or chop it finely and let the adults add it at the table.
Make It Suit Your House
The sauce is really the recipe here, so serve it however your house likes. Rice, a baked potato or even thick toast all work instead of pasta when the cupboard is running low. Any diced vegetables can go in with the tomatoes to stretch it further, and a handful of fresh herbs at the end lifts the whole thing if you have some growing.
What To Serve With It
It is a full dinner on its own, so keep the sides simple. A green salad freshens it up, and some crusty bread for mopping up the sauce never goes to waste.
Leftovers
Leftovers keep in an airtight container in the fridge for up to 3 days, and the sauce is honestly better the next day once the pesto and olives have settled in. Reheat in the microwave or in a pan on low, with a splash of water if the sauce has thickened up.
Other Recipes You’ll Love
If you enjoyed this pork pesto pasta, here are a few more ideas to add to your rotation:
Pork Pesto Pasta
Prep Time 5 minutes 
Cook Time
25 minutes 
Total Time 30 minutes 
Ingredients
Method
- Brown the mince in a hot pan.
- Add the crushed tomatoes, pesto and finely chopped chilli. Season with salt and pepper and simmer for 10 minutes or until the sauce has reduced slightly.
- Stir through the olives and cook until warmed through.
- Cook the pasta according to packet instructions.
- Serve the pasta topped with the sauce and plenty of grated Grana Padano or Parmesan cheese.
Nutrition
Video
Tried this recipe?
Let us know how it was!
Don’t Forget to Share
Tried my Pork Pesto Pasta recipe? I’d love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.
FAQs
Does it have to be pork mince?
No, any mince works. Beef, chicken or lamb are all straight swaps, nothing about the method changes, and chicken just makes it a little lighter. Whatever is on special is the right answer for this dinner.
What can I use instead of pesto?
Dried herbs get you most of the way there. Basil, rosemary or thyme stirred in with the tomatoes all work, add a little at a time and taste as you go. The sauce loses a bit of the pesto richness but stays a very good mince and tomato sauce.
Can I use diced tomatoes instead of crushed?
Yes, diced tomatoes work fine. Crushed gives you a smoother sauce, diced leaves it a bit chunkier, and if you prefer it smooth just let it simmer a few extra minutes and break the pieces down with your spoon.
What olives work best?
Kalamata olives are my pick for this, but any black or green olives from a jar are fine. If you are feeding kids, pitted olives save everyone hunting for pips at the table.
Can I make the sauce ahead?
The sauce is a great make-ahead. Cook it up to 3 days in advance and keep it in the fridge, the flavour actually improves as it sits, then reheat it gently while you cook the pasta fresh.
