Pasta with Pork and Basil

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Time to Prepare this Recipe 40 minutes Prep: 15 minutes Cook: 20 minutes
Calories Per Serving and Nutrition Information 502 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

8 ounces pasta, fusilli
6 ounces mushrooms
1 x basil
1 x parsley leaves
1 x chives
For the meatballs
1 pound pork lean, freshly minced
1 x parmesan, parmigiano-reggiano cheese, grated
1 x basil fresh
1 x garlic
1/2 small egg lightly beaten
1 x butter
For the sauce
1/2 ounce butter
1 1/2 tablespoons flour, all-purpose plain
1/4 pint double cream
1/2 pint stock
1 x parmesan, parmigiano-reggiano cheese, grated
1 x dijon mustard

Directions

Mix all the meatball ingredients thoroughly.

Season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper.

Flour your hands and shape the mixture into about 32 small balls.

Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through.

Shake the pan frequently so the meatballs keep in good shape and cook evenly.

Transfer to a casserole and keep hot.

Slice the mushrooms thickly, sauté them well and add them to the meatballs.

Then "wash out" the frying pan with the chicken stock.

Make a smooth rich sauce with the butter, flour, stock and cream.

Add any juices that have collected in the casserole and simmer for several minutes.

Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard.

Pour the sauce over the meatballs, cover and keep hot in a low oven.

The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving.

Boil the pasta until al dente and drain well.

Add it to the casserole together with a small handful of fresh herbs -- about 2 tablespoons each basil and chives, and 1 of parsley -- and toss gently to mix well.

Garnish with more basil, and serve with an undressed salad.

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Nutrition Facts

Serving Size 187g
Amount per Serving
Calories 502 28% of calories from fat
% Daily Value*
Total Fat 16.0g24%
 Saturated Fat 6.0g30%
 Trans Fat 0.0g
Cholesterol 126mg42%
Sodium 140mg6%
Total Carbohydrate 45.0g15%
 Dietary Fiber 2.0g8%
 Sugars 2.0g
Protein 42.0g85%
Vitamin A 2%  Vitamin C 1%
Calcium 4%  Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This white bread recipe is great. It is absolutely delicious and it is a very large loaf. I found that I had to add extra flour to the dough while it was kneading as the dough seemed wet. The only problem I had is that my 1.5 to 2 lb bread machine could not handle the size of the bread. It rose so high that the top touched the lid and that portion didn't cook completely. (That may have been because I needed to add extra flour though). Otherwise, I recommend this recipe very highly. When I make it next time, I'll probably just bake it the traditional way after the machine kneads the dough. *****

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