11-26…PENNE WITH LEFTOVER PORK LOIN, VEGGIES,& ARUGULA PESTO

The challenge tonight was leftover pork loin with assorted veggies and a container of arugula that needed to be used.



INGREDIENTS:

For the pesto…arugula, almonds, olive oil, garlic, and parmigiano reggiano cheese



For the rest of the sauce…Pork loin plus the veggies roasted with it (white and sweet potatoes, celery, carrots, and onion. Added to this, fresh asparagus.

PROCESS:

This was pretty straight forward…cut up the pork and toss it in a pan with some olive oil and the cut up asparagus and cook until the meat begins to brown. Next, add the rest of the veggies plus a splash of sweet vermouth and simmer. when the pasta is done add it to the pan, mix well with some pasta water if needed, and drizzle with olive oil.


The pesto added per individual taste.

COMMENTS:

We really enjoyed this. I was pleased with the way a dollop of the pesto added to the flavor of the dish. By itself the arugula pesto is rather tart.