Fettuccine With Pork Greens And Beans Food

WICKED PORK WITH GREENS AND FETTUCCINE

Steps:

• To make the marinade for the pork: In a food processor, blend garlic and ginger by pulsing 3 times. Add in jalapeno and red bell pepper, pulse 3 times. Add in remaining ingredients except pork, pulse 3 to 5 times to blend well, but not liquefy. Season, to taste. Remove 1 1/2 cups of marinade and set aside. Place pork in a resealable plastic bag and pour marinade over. Refrigerate for at least 1 hour, up to 4 hours.
• Preheat oven to 350 degrees F. Remove pork from refrigerator while oven is preheating, drain off excess marinade and discard. Place pork in a roasting pan fitted with a rack and cook until the internal temperature registers 160 degrees F, on an instant-read thermometer, approximately 1 hour and 30 minutes.
• Meanwhile, to make the greens: In a medium, non reactive bowl, whisk together reserved marinade, vinegar, lime juice, cilantro, red pepper flakes and slowly whisk in oil. Add half of the vinaigrette to a large bowl with the bok choy, cabbage and green onions and toss to combine. Cover and set aside. Reserve the other half of the vinaigrette.
• Cook pasta al dente according to directions, add in olive oil and soy, toss to combine.
• Remove pork from oven and let rest covered loosely for 10 minutes. Slice thin.
• For final assembly: Arrange pasta on a large platter and top with sliced pork and prepared vegetables. Drizzle entire dish with about 1/3 cup of the reserved vinaigrette. Serve immediately.

FETTUCCINI WITH GARDEN VEGETABLES AND GREENS

Steps:

• Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.
• Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.
• Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

PORK AND BEANS WITH GARLIC AND GREENS

Steps:

• Drain and rinse the soaked beans, then heat the oven to 350.
• Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the pork and brown well on all sides, about 10 to 12 minutes. Remove the pork from the pot, add the onion and sauté, stirring occasionally until translucent, 5 to 7 minutes. Add the garlic and sauté, stirring frequently, 1 minute.
• Add the pork, along with the beans, tomatoes, greens, mustard, salt and pepper and enough chicken stock to cover. Stir well and bring the mixture to a simmer.
• Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

LE CIRQUE'S FETTUCCINE WITH GREEN BEANS AND BASIL

Steps:

• Bring a good sized pot of salted water to a boil and add the green beans and cook, perhaps as much as five minutes, but you must check--the beans should be tender but still crisp.
• Drain and set aside.
• Place basil, garlic, parmigiano and olive oil in a food processor or blender and puree until smooth -- you should have about 3/4 of a cup of the mixture.
• Meanwhile, cook the fettucine in boiling salted water until al dente, drain the pasta, and reserve 1/2 cup of the pasta water.
• Melt one tablespoon of the butter in a large skillet and gently saute the green beans to warm them, seasoning with salt and pepper.
• Toss the pasta in with the beans.
• Add the basil puree, the pasta water and the remaining butter and stir well.
• Taste, adjust seasoning, and serve.

FETTUCCINE WITH BEANS & PANCETTA

Steps:

• Put a large pan of water on to boil for the pasta. Meanwhile, separate the rashers of pancetta and cook them in two batches (without oil) in a large non-stick frying pan until the fat on the pancetta is golden. Lift out onto a plate to crisp up.
• When the water is boiling, add salt and the pasta to the pan and boil for 6 mins. Tip in the beans, quickly return to the boil and cook for about 4 mins more until both the pasta and beans are just tender.
• Drain and tip into a large serving bowl. Toss with the crème fraîche, chives or basil and plenty of seasoning, then quickly tear in the crisp pancetta (keeping it quite chunky). Serve with the Parmesan, if you like, a simple tomato salad and some crusty bread.