PAPPARDELLE WITH PULLED PORK

Pappardelle with Pulled Pork image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

A handful fresh flat-leaf parsley or celery greens, chopped, for garnish
Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.
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.