Pappardelle with Pulled Pork

Name: Pappardelle with Pulled Pork
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 4 servings Large bundle arugula, watercress, or spinach, washed and trimmed; 4 servings Freshly ground black pepper; 3 Tbsps butter, cut into pats; 1 Juice of lemon; 4 servings Kosher salt; 4 servings Grated nutmeg; 454 grams pappardelle, or other wide ribbon pasta; 4 servings Parmigiano-Reggiano cheese, for garnish; 454 grams pulled braised pork; 473 milliliters braising liquids

Pappardelle with Pulled Pork might be just the main course you are searching for. This recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains about 59g of protein, 30g of fat, and a total of 842 calories. This recipe serves 4. Head to the store and pick up nutmeg, pepper, juice of lemon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

A handful fresh flat-leaf parsley or celery greens, chopped, for garnish

Ingredients you will need

Fresh Flat Leaf Parsley

Celery

Greens

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.

Ingredients you will need

Pappardelle

Pasta

Water

Salt

Equipment you will use

Pot

Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.

Ingredients you will need

Pulled Pork

Equipment you will use

Sauce Pan

Drain the pasta and return it to the hot pot, and 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.

Ingredients you will need

Lemon Juice

Pappardelle

Arugula

Butter

Greens

Nutmeg

Pepper

Pasta

Sauce

Water

Pork

Salt

Equipment you will use

Pot

Serve in shallow dishes and top with cheese, and parsley.

Ingredients you will need

Parsley

Cheese

Equipment

Pot

Sauce Pan

Ingredients

Servings:

4servings

Large bundle arugula, watercress, or spinach, washed and trimmed 4servings

Freshly ground black pepper 3Tbsps

butter, cut into pats 1

Juice of lemon 4servings

Kosher salt 4servings

Grated nutmeg 454grams

pappardelle, or other wide ribbon pasta 4servings

Parmigiano-Reggiano cheese, for garnish 454grams

pulled braised pork 473milliliters

braising liquids

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pulled Pork. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Vinan Alicia Las Compuertas Malbec with a 4.4 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.