Colorful pork fillet skewers with pesto pasta

Ingredients for 2 servings:

• 1 small pork fillet(s) (approx. 400 g)
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow
• 1 jar tomato(s), dried, pickled in oil
• 1 tsp mustard (honey mustard)
• 1 sprig(s) rosemary, the plucked needles thereof, chopped
• 1 clove(s) garlic
• 1 tsp chili (chili threads)
• n. B. Salt
• Pepper, freshly ground
• 500 g spaghetti, fresh
• 30 g pine nuts
• 30 g Parmesan, freshly grated
• 1 bunch of basil
• 1 clove(s) garlic
• 60 ml olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the pork fillet skewers, make a marinade with 2-3 tablespoons of tomato oil, honey mustard, 1 crushed garlic clove, plucked rosemary needles, and chili flakes. Cut the fillet into medallions about 2 cm thick, season with salt and pepper, and toss with the marinade. Let marinate, covered, in the refrigerator for a while. In the meantime, prepare the pesto. Roast the pine nuts in a dry pan until golden brown and let cool. Then place them in a blender and grind them together with freshly grated Parmesan cheese and 1 clove of garlic. Add the basil leaves to the mixture and blend briefly again. Now add the olive oil, mix again, and season with salt and pepper. Trim and quarter the bell peppers. Cut each quarter into 3-4 equal pieces. Alternate a piece of bell pepper, a sun-dried tomato, and a pork medallion on shish kebab skewers or (tip: use rosemary sprigs). Cook the finished skewers under a preheated grill (approx. 200°C in the oven) for approximately 12 minutes on each side. Meanwhile, bring a large pot of water with a little olive oil and salt to a boil and cook the pasta according to the instructions. At the end of the cooking time, mix some of the pasta water with the pesto. Drain the pasta and toss with the pesto. Arrange the pork fillet skewers on a pesto pasta nest and serve garnished with basil, if desired.