Informations supplémentaires
35 min.
|
678 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of salted water to a boil. Cut the tomato into small cubes. Grate the carrot. Thinly slice the green onion. Chop the kimchi.
2. Cook the vegetables
Warm up a drizzle of oil and 1 tbsp. of butter (to taste) in a large pan over medium-high heat. Cook the carrot, the tomato and the kimchi for 3-4 minutes. Add salt and pepper. Crush the tomatoes with a potato masher to make a sauce. Add 1/4 2P | 1/3 3P cup of water and a pinch of sugar. Simmer 1-2 minutes.
3. Cook the pasta
Add the pasta to the pot of boiling water. Cook for 3-5 minutes or until tender. Keep 1/4 2P | 1/3 3P cup of cooking water then drain.
4. Add the pork
Add the pulled pork to the pan. Break up the pork with a wooden spoon. Mix and cook for 1-2 minutes. Adjust salt and pepper, to taste. Add the spinach and cook for 1 minute.
5. Add the pasta
Add the cooked pasta and the pasta cooking water to the pan. Mix and cook for 1-2 minutes.
6. Plate your dish
Serve the pasta and garnish with the parmesan and the green onion. Bon appétit!
180gEgg Pappardelle Pasta
80gKimchi
280gPulled Pork
2unitGreen Onion(s)
2unitOrganic Nantes carrot (s)
40gBaby Spinach
30gGrana Padano Cheese
1unitTomato(es)
What you need
Pot, Strainer, Pan, Tongs, Box grater, Potato masher.
678 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
100g
33%
fat
15g
23%
cholesterol
137mg
46%
fiber
7g
28%
protein
37g
saturated
5g
25%
sodium
1314mg
55%
sugar
26g
trans
0g