Roast Pork and Pasta

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Roast Pork and Pasta
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
4
For the pork
1 ⅕ kilograms Pork neck
salt
freshly ground peppers
ground paprika (sweet)
3 tablespoons vegetable oil
500 grams minced Pork bone
200 grams Roasted vegetables (carrots, parsnip, celery, leek)
80 grams onions
500 milliliters water
For the pasta
300 grams Tagliatelle
150 grams white Asparagus
50 grams Snow peas
50 grams Cherry tomatoes
30 grams butter
salt
freshly ground peppers
1 tablespoon chopped parsley
How healthy are the main ingredients?
onionSnow peaparsleysalt

Preparation steps

1.

For the pork: Season pork with salt, pepper and paprika. Heat oil in a roasting pan and sear pork on all sides. Remove pork and cook bones. Add roasted vegetables. Peel and chop onion, then add to pan. Return pork to pan and roast in an oven preheated to 200°C (approximately 400°F) for about 1 1/2 hours. Bast with pan juices throughout.

2.

For the pasta: Cook noodles in plenty of boiling salted water until al dente, drain and rinse with cold water. Trim asparagus and thinly slice. Trim snow peas and cut in half crosswise. Rinse and core tomatoes. Cook asparagus for 2-3 minutes in boiling salted water, add snow peas and cook for 1 more minute, then drain.

3.

Remove pork from the oven, wrap in foil and let rest briefly. Strain pan juices through a sieve, thicken with cornstarch, as desired, and season with salt and pepper.

4.

Heat butter in a pan, add vegetables and toss briefly. Stir in noodles and season with salt, pepper and parsley. Remove from heat.

Slice pork. Plate and drizzle with pan sauce. Serve with pasta.