I just had to share this recipe with you. I found it on meals.com and it was a great way to use any leftover pork I had from the previous night. I just sliced it up and then added it to the recipe as it called for it. Hope you enjoy it as much as we did.
Fettuccine with Creamy Pork & Asparagus Sauce
Ingredients:
12 oz. (3/4 lb.) dry fettuccine pasta, broken in half
2 teaspoons butter
1 medium onion, chopped
1 lb. ground pork
salt and ground black pepper to taste
1 1/2 cups (about 1/2 lb.) fresh asparagus, tips and tender stalks cut into 2-inch pieces
1/2 cup white wine or chicken broth
1 can (12 oz.) NESTLÉ® CARNATION® Evaporated Milk
3 oz. grated queso fresco or Parmesan cheese or more to taste
Chopped fresh parsley or cilantro (optional)
2 teaspoons butter
1 medium onion, chopped
1 lb. ground pork
salt and ground black pepper to taste
1 1/2 cups (about 1/2 lb.) fresh asparagus, tips and tender stalks cut into 2-inch pieces
1/2 cup white wine or chicken broth
1 can (12 oz.) NESTLÉ® CARNATION® Evaporated Milk
3 oz. grated queso fresco or Parmesan cheese or more to taste
Chopped fresh parsley or cilantro (optional)
Directions:
COOK fettuccine according to package directions.
MEANWHILE, MELT butter in large skillet on medium low heat. Add onions; cook until lightly golden about 3 minutes. Add ground pork; cook on medium heat stirring constantly, until no longer pink; drain. Stir in asparagus tips. Season with salt and pepper. Add wine; bring to a boil and cook, stirring occasionally, for about 10 minutes to reduce. Reduce heat to low; add evaporated milk. Simmer, stirring occasionally, for about 5 minutes.
COMBINE pork and asparagus sauce with drained fettuccine. Serve immediately sprinkled with a little queso fresco and parsley, if desired. Remaining cheese can be served along with pasta and sauce.
MEANWHILE, MELT butter in large skillet on medium low heat. Add onions; cook until lightly golden about 3 minutes. Add ground pork; cook on medium heat stirring constantly, until no longer pink; drain. Stir in asparagus tips. Season with salt and pepper. Add wine; bring to a boil and cook, stirring occasionally, for about 10 minutes to reduce. Reduce heat to low; add evaporated milk. Simmer, stirring occasionally, for about 5 minutes.
COMBINE pork and asparagus sauce with drained fettuccine. Serve immediately sprinkled with a little queso fresco and parsley, if desired. Remaining cheese can be served along with pasta and sauce.
Enjoy :)
