Pasta With Pulled Pork
I love it because it's not just very easy but also oh so goood..hearty, yummy satisfyingly-good!!
Equipment
Ingredients
- 1 pound Pappardelle or other wide ribbon pasta
- 1½ pounds Pork Loin braised / pulled
- 2 cups Braising Liquids liquid derived from braising the pork
- 3 tablespoons Butter cut into pats
- 1 pc Lemon juiced
- 1 bundle Arugula large size / or watercress / or spinach / washed and trimmed / I sometimes use basil
- Black Pepper freshly ground
- Nutmeg grated
- Parmigiano Reggiano for garnish
- 1 handful Flat Leaf Parsley or celery greens / fresh / chopped / for garnish
Instructions
- Bring a large pot of water to a boil for the pasta.
- Salt the water, add the pappardelle, and cook to al dente.
- Reserve 1 cup of the pasta cooking liquid just before draining the pasta.
- Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.
- Drain the pasta and return it to the hot pot.
- Toss with butter, the braised pork, 2 cups braising liquid, lemon juice, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement.
- Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste.
- Serve in shallow dishes and top with cheese, and parsley.
Notes
if using lasagna sheets, break them into pieces before cooking - Olive
Tried this recipe?Let us know how it was!