Pappardelle with Pulled Pork

Serve this dish at the end of your cook day - it's easy and comforting. This easy dish made from braised pork leftovers (also used in Red Pork Posole) is based on a pork and torn fresh pasta served at Danny Meyer's Maialino (translation: little pig) restaurant in NYC. My husband and I turn into little piggies when we eat this dish at home, too.

Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.

Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.

Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice , and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens into the pasta , and season with salt, pepper, and nutmeg, to taste. Serve in shallow dishes and top with cheese, and parsley.