Fettuccine With Pork, Greens, And Beans
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
40
Spice
38
Sweetness
48
Sourness
31
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tsps
Kosher Salt (plus more)6 tbsps
Olive Oil (divided)1 tbsp
Lemon Zest (finely grated)1 tbsp
Orange Zest (finely grated)2 bunches
Turnip Greens450 g
FettuccineDirections:
1
Let cool
2
Uncover pork and roast until very tender, 3 1/2-4 hours
3
Preheat oven to 325°F
4
Place pork in a large roasting pan
5
Using a paring knife, make 8 evenly spaced slits in pork; slide 1 garlic clove half into each
6
Season pork with 2 teaspoons salt, cover with plastic wrap, and chill at least 1 hour or up to overnight
7
Shred pork and set aside
8
Pulse bread in a food processor until coarse crumbs form
9
Heat 2 tablespoons oil in a medium skillet over medium heat
10
Add breadcrumbs and cook, stirring often, until golden brown, about 5 minutes
11
Add lemon and orange zests and red pepper flakes, and cook, stirring, just until fragrant, about 1 minute
12
Transfer citrus breadcrumbs to a paper towel-lined plate and let cool
13
Bring beans, 1/4 cup Parmesan, and 2 cups water to a boil in a small saucepan
14
Reduce heat and simmer until flavors meld, 5-8 minutes
15
Season with salt and pepper
16
Heat remaining 4 tablespoons oil in a large pot over medium heat
17
Add chopped garlic and cook, stirring, until fragrant but not browned, about 1 minute
18
Add greens and cook, stirring occasionally, until tender, about 5 minutes
19
Add beans with their cooking liquid and reserved pork
20
Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until al dente
21
Drain pasta, reserving 1 cup pasta cooking liquid
22
Add pasta and 1/2 cup pasta cooking liquid to greens
23
Cook over medium-high heat, stirring; add more pasta cooking liquid as needed until sauce coats pasta
24
Stir in 1/4 cup Parmesan
25
Top with breadcrumbs and more Parmesan
26
DO AHEAD: Pork can be roasted and shredded 2 days ahead
27
Cover; chill
28
Citrus breadcrumbs can be made 1 day ahead; store airtight at room temperature
29
Place pork in a large roasting pan
30
Using a paring knife, make 8 evenly spaced slits in pork; slide 1 garlic clove half into each
31
Season pork with 2 teaspoons salt, cover with plastic wrap, and chill at least 1 hour or up to overnight
32
Preheat oven to 325°F
33
Uncover pork and roast until very tender, 3 1/2-4 hours
34
Let cool
35
Shred pork and set aside
36
Pulse bread in a food processor until coarse crumbs form
37
Heat 2 tablespoons oil in a medium skillet over medium heat
38
Add breadcrumbs and cook, stirring often, until golden brown, about 5 minutes
39
Add lemon and orange zests and red pepper flakes, and cook, stirring, just until fragrant, about 1 minute
40
Transfer citrus breadcrumbs to a paper towel-lined plate and let cool
41
Bring beans, 1/4 cup Parmesan, and 2 cups water to a boil in a small saucepan
42
Reduce heat and simmer until flavors meld, 5-8 minutes
43
Season with salt and pepper
44
Heat remaining 4 tablespoons oil in a large pot over medium heat
45
Add chopped garlic and cook, stirring, until fragrant but not browned, about 1 minute
46
Add greens and cook, stirring occasionally, until tender, about 5 minutes
47
Add beans with their cooking liquid and reserved pork
48
Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until al dente
49
Drain pasta, reserving 1 cup pasta cooking liquid
50
Add pasta and 1/2 cup pasta cooking liquid to greens
51
Cook over medium-high heat, stirring; add more pasta cooking liquid as needed until sauce coats pasta
52
Stir in 1/4 cup Parmesan
53
Top with breadcrumbs and more Parmesan
54
DO AHEAD: Pork can be roasted and shredded 2 days ahead
55
Cover; chill
56
Citrus breadcrumbs can be made 1 day ahead; store airtight at room temperature