Lemony Pork Medallion Spaghetti with Almond-Pepper Cream

Steps

1. Prep first: cut the pork tenderloin into medallions, halve and seed the red bell peppers, shave the zucchini into ribbons, mince the garlic and chop the parsley.
2. Heat the broiler to high. Lay the red bell peppers skin side up on a foil-lined pan and broil 10–12 minutes until blackened. Cover with a bowl for 10 minutes, then peel off the skins.
3. While the peppers broil, toast the almonds in a large dry skillet over medium heat for 3–4 minutes until fragrant; tip them into a blender.
4. Season the pork medallions with the thyme, black pepper and half of the salt. Heat half of the olive oil in the skillet over medium-high heat and sear the pork 2–3 minutes per side until it reaches 145°F (63°C). Move to a plate and rest at least 3 minutes.
5. Add the peeled roasted peppers, the ricotta, the lemon juice and half of the garlic to the almonds in the blender and blend until smooth to make the almond-pepper cream.
6. Heat the remaining half of the olive oil in the same skillet over medium heat. Add the remaining half of the garlic and the red pepper flakes and cook 30 seconds.
7. Pour in the chicken broth and the water, add the remaining half of the salt and bring to a boil. Add the spaghetti and simmer, stirring often, 10–12 minutes until al dente and most of the liquid is absorbed.
8. Stir the zucchini ribbons into the spaghetti and cook 2 minutes until just tender.
9. Lower the heat, stir in the almond-pepper cream and the lemon zest, and toss 1–2 minutes until glossy and hot.
10. Divide the pasta among plates, top with the pork medallions and any resting juices, and scatter the parsley over the top.