Pulled Pork and Kimchi Pappardelle
with tomato, spinach, parmesan and green onion
Ingredients
- Egg Pappardelle Pasta
- Kimchi
- Pulled Pork
- Green Onion(s)
- Organic Nantes carrot (s)
- Baby Spinach
- Grana Padano Cheese
- Tomato(es)
Necessary elements
Pot, Strainer, Pan, Tongs, Box grater, Potato masher.
1. Bring a pot of salted water to a boil. Cut the tomato into small cubes. Grate the carrot. Thinly slice the green onion. Chop the kimchi.
2. Warm up a drizzle of oil and 1 tbsp. of butter (to taste) in a large pan over medium-high heat. Cook the carrot, the tomato and the kimchi for 3-4 minutes. Add salt and pepper. Crush the tomatoes with a potato masher to make a sauce. Add 1/4 2P | 1/3 3P cup of water and a pinch of sugar. Simmer 1-2 minutes.
3. Add the pasta to the pot of boiling water. Cook for 3-5 minutes or until tender. Keep 1/4 2P | 1/3 3P cup of cooking water then drain.
4. Add the pulled pork to the pan. Break up the pork with a wooden spoon. Mix and cook for 1-2 minutes. Adjust salt and pepper, to taste. Add the spinach and cook for 1 minute.
5. Add the cooked pasta and the pasta cooking water to the pan. Mix and cook for 1-2 minutes.
6. Serve the pasta and garnish with the parmesan and the green onion. Bon appétit!