Pork & Fennel Pasta with Creamy Courgette Sauce

Steps

1. Bring a large pot of salted water to the boil.
2. Prep onion and courgette.
3. Heat oil in a large fry-pan on high heat. Cook pork and fennel grind for 5-7 minutes, until browned and cooked through. Set pork aside and reserve pan.
4. Add pasta to pot of boiling water and cook for about 12 minutes, until tender. Add peas and cook for a further 2 minutes. Drain well and return to pot.
5. Return reserved pan to medium-high heat and add oil, onion and courgette. Cook for about 5 minutes, until tender. Add stock and cook for about 3 minutes, until reduced. Remove from heat and fold through spinach, cooked pork and sour cream.
6. Add sauce to pot with cooked pasta and stir to combine. Season to taste with salt and pepper.
7. Pasta topped with Parmesan.