Pappardelle With California Walnut Pesto Food

PORK AND PAPPARDELLE PASTA

Pork and Pappardelle Pasta image

Provided by Aaron McCargo Jr.

Time 5h25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Salt and freshly ground black pepper
3 tablespoons olive oil, plus more for drizzling
2 cloves garlic, chopped
1 white onion, finely chopped
2 teaspoons tomato paste
1 teaspoon crushed red chile flakes
2 cups chicken stock
2 cups shredded Simple Roasted Pork Shoulder, recipe follows
1 pound dried pappardelle pasta
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Red chile flakes, for garnish
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

Steps:

Bring a large pot of salted water to a boil.
Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat.
Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and chile flakes. Drizzle with olive oil, if desired.
Preheat the oven to 425 degrees F.
In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

TOMATO AND WALNUT PESTO

Tomato and Walnut Pesto image

This pesto is a little different, with a bold tomato base. Grill your tomatoes to bring out their sweetness and add smokiness. For this recipe, fusilli, linguine, spaghetti, pappardelle, or bucatini work best.

Provided by Hetty McKinnon

Categories Tomato Summer Healthy Quick & Easy Quick and Healthy

Number Of Ingredients 11

Ingredients

2 lbs cherry or small tomatoes, halved
Extra-virgin olive oil
2 garlic cloves, roughly chopped
3 tablespoons chopped flat-leaf parsley leaves
Zest and juice of 1/2 lemon
1/4 teaspoon red chile flakes
1/2 cup walnuts, toasted
1/2 cup grated parmesan, plus more for serving
1 lb. pasta
Handful of basil leaves
Sea salt and black pepper

Steps:

Heat the grill to high. Place the tomatoes on a large tray and drizzle over some olive oil. Season with a big pinch of sea salt. Grill the tomatoes for 6-8 minutes, until the tomatoes have blistered and released some liquid.
In a blender or food processor, whizz up the garlic, parsley, lemon zest and red chile flakes to a fine paste. Add the walnuts and half of the tomatoes, and with the motor running, pour in 1/3 cup of olive oil in a steady stream. When combined, stir in the parmesan and season with sea salt and a good turn of black pepper.
Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente. Reserve 1/2cup of the pasta cooking water and drain the pasta.
Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Keep adding the cooking liquid in small amounts until the sauce coats the pasta effortlessly. Scatter over the remaining grilled tomatoes and the basil leaves.
To serve, top bowls of pasta with a generous amount of parmesan, a squeeze of lemon juice and a finishing drizzle of olive oil.

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