Fettuccine With Pork, Greens, And Beans
This hearty pork and bean pasta dish is a comforting and satisfying meal that combines tender shredded pork with flavorful citrus breadcrumbs and wholesome cannellini beans. The succulent pork is roasted until tender, then combined with earthy turnip greens and al dente fettuccine. Topped with crispy citrus breadcrumbs and Parmesan cheese, this dish is a delicious and satisfying option for a cozy dinner.
— Constant Cookbook
Ingredients
- 2 1/2 boneless pork shoulder (Boston butt)
- 8 garlic cloves, 4 halved, 4 finely chopped
- 2 kosher salt plus more
- 1 torn 1-inch pieces day-old crusty white bread
- 6 olive oil, divided
- 1 finely grated lemon zest
- 1 finely grated orange zest
- 1/2 crushed red pepper flakes
- 1 15-ounce can cannellini (white kidney) beans, rinsed
- 1/2 finely grated Parmesan, divided, plus more
- Freshly ground black pepper
- 2 bunches turnip greens or kale, center ribs and stems removed, leaves coarsely chopped
- 1 fettuccine
Instructions
- Place pork in a large roasting pan. Using a paring knife, make 8 evenly spaced slits in pork; slide 1 garlic clove half into each. Season pork with 2 teaspoons salt, cover with plastic wrap, and chill at least 1 hour or up to overnight.
- Preheat oven to 325°. Uncover pork and roast until very tender, 3 1/2-4 hours. Let cool. Shred pork and set aside.
- Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a medium skillet over medium heat. Add breadcrumbs and cook, stirring often, until golden brown, about 5 minutes. Add lemon and orange zests and red pepper flakes, and cook, stirring, just until fragrant, about 1 minute. Transfer citrus breadcrumbs to a paper towel-lined plate and let cool.
- Bring beans, 1/4 cup Parmesan, and 2 cups water to a boil in a small saucepan. Reduce heat and simmer until flavors meld, 5-8 minutes. Season with salt and pepper.
- Heat remaining 4 tablespoons oil in a large pot over medium heat. Add chopped garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add greens and cook, stirring occasionally, until tender, about 5 minutes. Add beans with their cooking liquid and reserved pork.
- Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
- Add pasta and 1/2 cup pasta cooking liquid to greens. Cook over medium-high heat, stirring; add more pasta cooking liquid as needed until sauce coats pasta. Stir in 1/4 cup Parmesan. Top with bread-crumbs and more Parmesan.
- DO AHEAD: Pork can be roasted and shredded 2 days ahead. Cover; chill. Citrus breadcrumbs can be made 1 day ahead; store airtight at room temperature.
Yield
8 servings
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