Garlic Rubbed Pork over Pea Pasta with Lemon & Mint
Recipe for the week of February 12-16,2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
Yield4 servings 15minutes
Cook Time
20minutes
Servings Prep Time
Yield4 servings 15minutes
Cook Time
20minutes
Ingredients
For the Pork
  • 8 garlic clovesminced
  • Saltto taste
  • 2tablespoons ground coriander
  • 1 1/2tablespoons chopped thyme
  • 1 1/2tablespoons chopped oregano
  • ¼teaspoon black pepper
  • 1/2cup plus 3 tablespoons olive oil
  • 17 1/2-lb. butterflied boneless pork shoulderdiced
For the Pasta
  • 12ounces penne pasta
  • 3-4cups frozen peas
  • 5 green onionthinly sliced
  • 1 shallotvery finely diced
  • 1cup fresh mintchopped
  • 1cup Italian parsleychopped
  • 1/2cup olive oil
  • ¼cup lemon juice
  • 2cups baby spinach thinly sliced
  • 1teaspoon Saltto taste
  • 1/2teaspoon white pepper
MASTERS CLASSES ONLY: Balsamic Broccoli and Cauliflower
  • 2tablespoons olive oil
  • 2cloves garlicsliced
  • ½ head broccolicut into florets
  • ½ head cauliflowercut into florets
  • 2tablespoons balsamic vinegar
  • 1teaspoon dried thyme
  • ½teaspoon Salt
  • ¼teaspoon black pepper
  • 1teaspoon dried thyme
  • ½teaspoon Salt
  • ¼teaspoon black pepper
Instructions
For the Pork
  1. In a bowl, combine garlic with the salt and combine until it has a paste like consistency. Stir in the coriander, thyme, oregano, salt, black pepper, and olive oil until incorporated.
  2. In a bowl, combine diced pork with the garlic-herb oil. Make sure that all the pork is fully coated with oil and herbs. In an oiled skillet, cook the pork on all sides until pork is almost fully cooked.
  3. In the same skillet add more olive oil. Stir in the vegetables and season with salt and pepper. Cook over moderate heat until just heated through. Stir in the chopped herbs.
For the Pasta
  1. Boil pasta in a generous amount of salted water according to directions.
  2. Once the pasta is just about done, add the peas to the boiling pasta water and blanch for one minute, or just until bright green. Immediately drain, place pasta and peas in large bowl, drizzle with olive oil, lemon juice and season with salt and pepper.
  3. To the bowl, add the green onions, shallot, herbs, and lemon zest. Stir to coat.
  4. Taste, adjust salt and lemon juice, adding more of both, if necessary.
  5. Serve immediately.
MASTERS CLASSES ONLY
  1. Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in broccoli and cauliflower, vinegar, thyme, salt, and pepper; cook, stirring often, until heated through, about 5 minutes.