Pappardelle with Pulled Pork
- Kosher salt
- 1 pound pappardelle, or other wide ribbon pasta
- 1 to 1 1/2 pounds pulled braised pork
- 2 cups braising liquids
- 3 tablespoons butter, cut into pats
- Juice of 1 lemon
- Large bundle arugula, watercress, or spinach, washed and trimmed
- Freshly ground black pepper
- Grated nutmeg
- Parmigiano-Reggiano cheese, for garnish
- A handful fresh flat-leaf parsley or celery greens, chopped, for garnish
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, 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. Serve in shallow dishes and top with cheese, and parsley.
Serve this dish at the end of your cook day - it's easy and comforting. This easy dish made from braised pork leftovers (also used in Red Pork Posole) is based on a pork and torn fresh pasta served at Danny Meyer's Maialino (translation: little pig) restaurant in NYC. My husband and I turn into little piggies when we eat this dish at home, too.
Recipe courtesy Rachael Ray