Warm Spring Pasta:
Cabernet Franc Pappardelle
Pulled Pork
Cabbage and Onion


1 pack of fresh Flour City Pasta Cabernet Franc Pappardelle

1 large red onion, thinly sliced

1/4 head of cabbage, thinly sliced or chopped

1/4 head of cauliflower, thinly sliced or chopped

1-2 handfulls walnuts

1/4-1/2 pound fresh pulled pork from McCann's Meat Market

Cooking oil (coconut, avocado, or pure olive)

Sea Salt and Black Pepper


Cook the pasta in boiling water for 3-5 minutes until al dente.

Prepare two medium skillets over medium-low heat with oil.  In one pan, warm the pulled pork (if necessary); even let it brown and crisp if desired.  Toss the walnuts in too if you like those toasted/cooked; otherwise add the walnuts in at the end.


In the other pan, saute the onion for 2-3 minutes, then add the cauliflower and cabbage and a splash of water.  Saute for another 2-3 minutes or until the veggies become tender to your liking.

Once everything is cooked, toss pasta, pork, veggies, and nuts together in a bowl.  Drizzle a little bit of fresh olive oil (extra virgin) on top and crack some salt and pepper.  Garnish with a fresh herb from your garden (parsley is usually a nice hit) if desired/available.

Plate, serve, and enjoy on your patio stoop in the early spring sunshine.