Warm Spring Pasta:
Cabernet Franc Pappardelle
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.