I roasted a pork joint last night and there were some leftovers. This is a great way to use up your Sunday roast, it would also work great with chicken. This recipe made 2 very large adult servings.
INGREDIENTS
1 medium size leek cleaned and cut in to 5mm slices.
2 cups of your leftover cooked pork (or chicken) cut in to bizesize chunks
1tbsp olive oil
1 tin chopped tomatoes
1tsp dried tarragon
1tsp fennel seeds
Fresh parpadelle (enough for two portions)
Salt and pepper
Parmesan cheese
Heat the olive oil in a large frying pan and gently fry the leek until it is soft. Add the pork, tarragon and fennel and cook for a few minutes to let the flavours combine. Next add the tomatoes and season with salt and pepper.
Cook the parpadelle according to instructions. Drain (catching some of the starchy water in a cup) then tip the pasta in to the sauce and let it cook together for a couple of minutes to allow the pasta to absorb some of the sauce. If it feels a bit dry use a splash of the reserved pasta water to loosen it slightly. Serve with grated Parmesan cheese.
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