Pappardelle with Pulled Pork

Name: Pappardelle with Pulled Pork
Ingredients: 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

11 ingredients

7 steps

Ingredients

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

Directions

1

Bring a large pot of water to a boil for the pasta.
2

Salt the water, add the pappardelle, and cook to al dente.
3

Reserve 1 cup of the pasta cooking liquid just before draining the pasta.
4

Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.
5

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.
6

Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste.
7

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