Pulled Horopito Pork Pansotti with Watercress Pesto

Steps

1. Bring a large pot of salted water to the boil. Heat oil in a large fry-pan on medium-high heat. Cook leek for about 4 minutes, until softened.
2. Add garlic and cook for about 1 minute, until fragrant. Add tomato and salt and cook a further 3-4 minutes, until tomato breaks down.
3. Add wine/stock to pan and cook for about 2 minutes, until liquid has almost evaporated. Add courgette, capsicum and vegetable stock, bring to a simmer and cook for 4-5 minutes, until sauce has thickened slightly.
4. While sauce simmers, cook pansotti in pot of boiling water (water should be on a rolling boil to avoid filling bursting) for 3-4 minutes, until just tender. Pansotti will float to the surface when cooked.
5. Once sauce has thickened slightly, add cooked pansotti and silverbeet to pan. Toss for about 1 minute, until silverbeet has wilted. Toss through first measure of Parmesan cheese and season to taste with salt and pepper.
6. To serve, divide pulled horopito pork pansotti between plates and drizzle with watercress pesto. Sprinkle over remaining Parmesan cheese.