Ingredients
For the Pork
For the Pasta
MASTERS CLASS ONLY: Balsamic Broccoli and Cauliflower
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- 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.
- 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.
- 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.
- Boil pasta in a generous amount of salted water according to directions.
- 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.
- To the bowl, add the green onions, shallot, herbs, and lemon zest. Stir to coat.
- Taste, adjust salt and lemon juice, adding more of both, if necessary.
- Serve immediately.
- 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.