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