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Garlic Rubbed Pork over Pea Pasta with Lemon, Truffle & Mint

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 Garlic Rubbed Pork over Pea Pasta with Lemon, Truffle & Mint
Recipe for the week of May 6-10, 2024. Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Yield: 4 servings
Ingredients
For the Pork
  • 8 garlic cloves minced
  • Salt to taste
  • 2 tablespoons ground coriander
  • 1 1/2 tablespoons chopped thyme
  • 1 1/2 tablespoons chopped oregano
  • ¼ teaspoon black pepper
  • 1/2 cup plus 3 tablespoons olive oil
  • 7 1 1/2 pound butterflied boneless pork shoulder diced
For the Pasta
  • 12 ounces penne pasta
  • 3-4 cups frozen peas
  • 5 green onion thinly sliced
  • 1 shallot very finely diced
  • 1 cup fresh mint chopped
  • 1 cup Italian parsley chopped
  • 1/2 cup olive oil
  • ¼ cup lemon juice
  • 2 cups baby spinach thinly sliced
  • 1 teaspoon Salt to taste
  • 1/2 teaspoon white pepper
MASTERS CLASS ONLY: Balsamic Broccoli and Cauliflower
  • 2 tablespoons olive oil
  • 2 cloves garlic sliced
  • ½ head broccoli cut into florets
  • ½ head cauliflower cut into florets
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon Salt
  • ¼ teaspoon 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 CLASS 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.