Makes 4 servings. Difficulty
1 roasted bell pepper, cut into strips 6 asparagus, cut into 1 inch pieces 2 teaspoons olive oil 1 garlic clove, minced 1 cup pork loin, cooked and sliced 6 ounces gf penne 1/2 cup cream 1 Tablespoon unsalted butter 1/4 cup parmesan cheese, grated 2 Tablespoons fresh basil, chopped Salt and freshly ground black pepper
To roast the bell pepper, place pepper directly under broiler and let it char on all sides. When pepper is black, remove from broiler and place in a large bowl. Tightly cover with plastic wrap and let it sit for 10-15 minutes. Remove blackened skin from pepper and discard seeds and stem. Cut roasted pepper into strips and set aside.
Meanwhile, blanch asparagus in boiling, salted water for 2-3 minutes until just tender. Immediately plunge into ice water. (This will stop the cooking process and turn the asparagus bright green.) Drain.
Prepare pasta according to package directions. Drain.
In a large skillet, heat oil over medium heat. Add garlic and sauté for 30 seconds. Add cooked pork, asparagus and roasted bell pepper; sauté for 2 minutes or until pork is heated through. Add pasta; toss. Add cream, butter and parmesan cheese; stir to blend. Add basil and season to taste with salt and freshly ground black pepper.
This recipe is great for leftover cooked pork. It is a quick and delicious way to take advantage of leftovers.
We used Tinkyada’s penne for the gf pasta in this recipe.