Pork & Fennel Pappardelle with Mini Mozzarella

Steps

1. Bring a pot of salted water to the boil. Cook pork & fennel. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook pork and fennel for 2-3 minutes, until golden and cooked through, transfer to a bowl and keep warm.
2. Return pan to medium-high heat with a drizzle of oil. Cook onion and garlic for 1-2 minutes, until tender. Return pork to pan along with broccoli and add wine or stock. Cook for about 1 minute, until almost fully evaporated.
3. Cook pasta. Cook pasta in pot of boiling water for 3-4 minutes, until tender. Drain well and return to pot with a drizzle of oil. Keep warm.
4. Finish pasta. While pasta cooks, add tomato basil sauce and a pinch salt to pan and bring to a simmer. Cook for 1-2 minutes, remove from heat, stir through spinach and season. Fold cooked pasta through sauce.
5. Serve pasta topped with mini mozzarella and parsley. Finish with a drizzle of olive oil.