Step 1

Preheat the oven to 180C, 160C Fan, Gas Mark

Step 2

Place the pork on a board between two layers of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they are 1cm thick. In a shallow dish, mix together the lemon zest and juice, parsley and oil. Season. Add the pork and coat on both sides. Cover and leave aside for 10 minutes. Cook the pasta in a large pan of boiling water for about 10 minutes, or according to pack instructions, until just tender. Drain the pasta (reserving about 200ml of the pasta cooking water) and return to the pan to keep warm. Meanwhile, heat a large non-stick, ovenproof frying pan over a medium heat. Add the pork and cook for 3 minutes on one side. Turn pork over, add the tomatoes and transfer the pan to the middle shelf of the oven for a further 68 minutes, or until cooked through and the meat juices run clear. To make the pesto, place the spinach, pistachios, garlic, Parmesan and parsley in a food processor and blitz until roughly chopped. Then, add the olive oil and whizz until smooth. Add 34 tablespoons of the reserved pasta water or hot water to loosen. Stir most of the pesto through the pasta in the pan, adding a little more of the pasta water to loosen, if needed, then divide between four plates, slice each medallion or loin steak and place on top of the pasta with the roasted tomatoes. Drizzle with the reserved pesto and serve immediately with a grind of black pepper.Tip: If preferred use 23 tablespoons of prepared pesto instead.