Pork Bolognese & Mafalda Pasta with English Peas & Arugula Salad

12 Ounces Ground Pork
12 Ounces Mafalda Pasta
3 Ounces Arugula
2 Carrots
2 Cloves Garlic
2 Stalks Celery
1 Lemon
1 Yellow Onion
½ Pound English Peas
1 Large Bunch Parsley
3 Tablespoons Tomato Paste
½ Cup Grated Pecorino Cheese
1 Tablespoon Pork Mafalda Spice Blend
(Italian Seasoning, Smoked Sweet Paprika & Ground Coriander)

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the carrots and onion. Peel and thinly slice the garlic. Small dice the celery. Quarter and deseed the lemon. Shell the peas. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves.

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through. Transfer to a bowl and set aside. Carefully drain off and discard the drippings from the pan, leaving behind any browned bits (or fond).

While the pork cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, thoroughly drain the cooked pasta.

While the pasta cooks, add 1 tablespoon of olive oil to the pan of reserved fond. Heat on medium-high until hot. Add the onion, celery, garlic, carrots and spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red. Add the peas, cooked pork and 1 cup of water. Reduce the heat to medium and simmer, stirring occasionally, 4 to 6 minutes, or until the sauce has thickened.

To the pan of sauce, add the cooked pasta, half the pecorino cheese and ¾ cup of the pasta cooking water. Cook, stirring frequently, 2 to 4 minutes, or until the pasta is thoroughly coated.
(If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

In a bowl, combine all but a pinch of the remaining pecorino cheese and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until
well combined. Place the arugula in a large bowl; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished pasta with the parsley and remaining pecorino cheese.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user AMANDACOFFEY12.