Pulled Pork Ragu Pappardelle & Herb Salad
Ingredients for the pulled pork ragu pappardelle
- 1 L (4 C) Pre-prepared Pulled Pork Ragu (refer to recipe)
- 400 g pappardelle pasta
- olive oil, to dress
- 125 ml (½ C) grated Parmesan
- 250 ml (1 C) cream
- coarse salt, to taste
Ingredients for the herb salad
- 1 handful parsley, torn
- 125 ml (½ C) basil leaves, torn
- 60 ml (¼ C) chives, chopped
- olive oil, to dress
- salt, to taste
Method for ragu pasta
- Boil a large pot of water and add coarse salt.
- Add the pasta and cook until al dente.
- Drain the pasta (save half a cup of starchy pasta water) and dress with olive oil.
- Heat the pre-prepared ragu in a frying pan over moderate heat.
- Add the pasta water and cook until it bubbles.
- Add lasagne and stir through to coat all the lasagne sheets with ragu.
- Add cream and season to taste.
Method for the herb salad
- Combine all the herb salad ingredients in a bowl.
Serve
- Top the ragu pasta with grated Parmesan and herb salad.
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