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Instructions

• STEP 1

  Cook pasta according to package instructions, adding salt to the pasta cooking water. Drain and return to the pot.

  • 10 oz fettuccine pasta
  • 1 tsp salt

• STEP 2

  Preheat oven to broil on high and position rack in the upper third of the oven.

• STEP 3

  Preheat a large skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom. Add pork medallions and cook, turning occasionally, 8-12 minutes depending on thickness, until internal product temperature reaches 160°F on a meat thermometer. Remove from heat.

  • 1 tbsp extra virgin olive oil
  • 1 (16 oz) pkg chimichurri pork medallions (marinated & ready-to-cook)

• STEP 4

  Meanwhile, wash and dry the fresh produce.

  • 1 pint cherry tomatoes
  • 1 (8 oz) pkg sugar snap peas
  • 1 lemon
  • 1 small bunch italian (flat-leaf) parsley

• STEP 5

  Transfer tomatoes and snap peas to a large baking dish. Drizzle with oil, season with spices, then stir to combine. Place baking dish in the oven and broil until tomatoes and peas are starting to brown in spots, 8-10 minutes. Remove from oven.

  • 1 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

• STEP 6

  While the veggies are broiling, zest and juice lemon into a small bowl. Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl along with oil and spices (reserving a small handful of parsley for serving). Stir to combine the sauce.

  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp crushed red pepper

• STEP 7

  When the pasta is done, add sauce and veggies to the pot, then toss to combine.

• STEP 8

  Thinly slice pork.

• STEP 9

  To serve, divide pasta and pork between plates. Sprinkle with reserved parsley and enjoy!