Pork fillets with penne and spinach

Name: pork fillets with penne and spinach
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 200 g fresh string beans; 150 g penne pasta; 260 g pork fillets; 20 g unsalted butter or margarine; 200 g fresh spinach; 1 lemon; 160 g tuna in sunflower oil; 2 el mayonnaise; 50 g capers

Penne with tuna sauce, pork fillets, spinach, haricot beans and lemon

Ingredients

Kitchen Stuff

1 hand blender with high cup

Directions

Bring 2 large pans of water to the boil.
Remove the stem set from the string beans and cut into 3 cm slanted pieces. When the water is boiling, add the pasta to one pan.
Cook in 12 minutes until al dente and drain. When the water boils, add the string beans to the second pan. Cook in 5 minutes until al dente and drain.
Sprinkle the filet patties with pepper and salt. Heat the butter in a frying pan and fry the meat over medium heat for 8 minutes.
Turn halfway. Heat the butter in the other frying pan, add the spinach and let it shrink slightly. Scoop the string beans through.
Meanwhile, clean the lemon, grate the yellow skin, halve the fruit and press half. Cut the other half into 2 parts.
Put the tuna with the oil, mayonnaise, 1 tsp lemon zest and 1 tbsp juice in a high beaker and puree with the hand blender into an almost smooth sauce.
Remove the meat from the pan and cut into strips of 1 cm. Mix the vegetables through the pasta and spread over deep plates.
Divide the tuna sauce over it and lay the meat on it. Garnish with the capers, the rest of the lemon zest and the lemon wedges.