Leftover Porchetta Pasta with Burrata and Asparagus
12 ounces pappardelle pasta, or other favorite pasta
Kosher salt, as needed for pasta water
¼ cup olive oil, divided
1 pound (1 bunch) fresh asparagus, ends trimmed, cut into 2-inch pieces
1 teaspoon lemon zest
1 tablespoon lemon juice, plus more as desired
¼ teaspoon Jacobsen Salt Co. X SRF, Garlic & Black Pepper Infused Salt, or kosher salt and pepper
¼ teaspoon red pepper flakes, plus more as desired
1 pound cooked SRF Porchetta, thinly sliced Buy Now
6 ounces burrata cheese
Bring a large pot of water on the stovetop to a boil, the add kosher salt, and the pasta and cook according to package instructions, until al dente.
While the pasta cooks; In a skillet over medium heat, add 1 tablespoon of olive oil, and the asparagus, and sauté until tender, stirring occasionally, 4-5 minutes.
In a small bowl, combine the lemon zest, lemon juice, 3 tablespoons of olive oil, Garlic & Black Pepper Infused Salt, red pepper flakes, and stir to combine.
Drain the pasta. Add the cooked pasta, to the pan with the asparagus and top with the lemon and olive oil mixture. Toss to combine. Transfer to a large serving bowl or platter.
In the skillet over medium heat, add the porchetta and cook until warmed through, about 1 minute.
Top the pasta with the warmed porchetta, and portion the burrata around the serving dish. Finish with additional lemon juice and red pepper flakes, as desired, and serve warm. Enjoy!