Put to good use, No waste

Lessons learnt from my mum always stays with me. My mum never let me waste food. She would make sure I finished every bit in my bowl. I was taught to take what I can eat only and leaving food and let it waste is totally unacceptable. She even scared me by saying if I leave a grain of rice in my bowl, I will marry a husband who have a face full of scars. LOL!

Nowadays, children are raised in an environment where parents rushed to fulfil their desire so they grow up to be indifferent towards what they get or own, including food. My mum said, it is the parents’ doing that they developed this behavior. I think she is right. So it is the parents’ responsibility to eduate their children that they must not waste food.

So under the training of my mum, I could never stand leftovers food starring at me when I open my refrigerator. I had this Tupperware of left over pulled pork which I could have make pulled pork burgers again but then I wanted to do something different with it. What I came up with is this.

Pulled pork and spinach penne

Largely adapted from epicurious.com

Ingredients:

1 cup left over pulled pork

1 tbs unsalted butter

2 medium leeks, white and pale-green parts only, diced

sea salt to taste

3/4 cup heavy cream

2 tsp chopped fresh rosemary

2 cups penne

½ cup shaved Parmesan

parsley for garnishing

Method:

Heat butter in pan over medium heat. Add leeks and season with sea salt. Increase heat to medium-high and cook, stirring often, until leeks begin to caramelized. Add pulled pork. Add cream and chopped rosemary. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1cup pasta cooking liquid. Add pasta and 1/2 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

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