1/3 of an integral whole wheat fettuccine package (170 g)
2 tablespoons olive oil
1 tablespoon fresh parsley
1 tablespoon fresh thyme (or dried)
1 tablespoon fresh rosemary (or dried)
2 tablespoons chopped fresh parsley
1 teaspoon salt
2 thick slices (300 g) of pork breast cut into cubes
1/3 of an integral whole wheat fettuccine package (170 g)
2 tablespoons olive oil
1 tablespoon fresh parsley
1 tablespoon fresh thyme (or dried)
1 tablespoon fresh rosemary (or dried)
2 tablespoons chopped fresh parsley
1 teaspoon salt
2 thick slices (300 g) of pork breast cut into cubes
Cook the fettuccine al dente, drain and reserve
In a pan, add half the olive oil and sauté with the herbs and salt for a few seconds
Add the pork breast and let it warm up
Mix the fettuccine delicately, drizzle with the remaining olive oil and serve immediately.
