Penne rigate with braised pork roast and cherry tomatoes

1. Cook 300 g penne pasta according as indicated on the package. Drain.

2. In the same pan add 1 tablespoon olive oil, 1 small crushed garlic clove and 150 g braised pork roast cut into dice. Cook for 2 minutes.

3. Add the pasta, 150 g fresh goat cheese diluted in 10 cl of milk. Heat for 3 minutes on low heat. Pepper and serve.

Our cooking tip: Garnish with 250 g cherry tomatoes and chopped chives.

Photo credit: Sucré Salé