Pasta is a really versatile carb. While spaghetti can sometimes double up as noodles in stir-fry with asian spices, the short curly fusilli can be served cold with mayo in a pasta salad. This recipe, however, is for linguine. Wider than spaghetti and narrower than fettuccine, this pasta is our choice for this dish. A little more than every once in a while, we get a serious craving for pasta. Starchy carb-y pasta. Today was one of those days. And after a long busy day, our hungry stomachs dictated the decisions in the kitchen – quick, easy, yummy. Besides, pork goes deliciously well with the nutty crunch of broccoli!
Pork & Broccoli Basil Linguine
- 2 portions linguine
- 150g pork shoulder, small dice
- 100g broccoli florets
- 2 cloves garlic, minced
- 1 pinch of smoked paprika
- 1 big pinch dried basil
- 2 tsp malt vinegar
- 1 tbsp good extra virgin olive oil
- sea salt and black pepper
- In a pot of salted boiling water, cook the pasta till al dente, then drain when done.
- While the pasta cooks, fry the broccoli in a skillet till just slightly charred before adding a bit of the cooking water from the pasta to stir-fry until broccoli is cooked through, but not overdone. Season lightly with sea salt. When done, remove and set aside.
- In the same pan, toss in the pork and garlic, then season with the paprika, basil, vinegar, salt, and pepper. In the same way as the broccoli, cook the pork till just done and not overcooked. Then, add an additional splash of pasta cooking water to make a small sauce.
- At this point, add the cooked pasta and broccoli back to the pan and mix everything up. Check the seasoning before serving with a drizzle of good quality extra virgin olive oil.
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