Sustainable Cooking: "Nose to Tail" Pasta
recipe

A delicious pasta dish that utilizes both meat and other animal parts, promoting sustainability by minimizing waste.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 250 g pasta (e.g., penne or spaghetti)
- 300 g pork (e.g., belly or shoulder)
- 100 g pork liver
- 1 onion
- 2 garlic cloves
- 2 tbsp olive oil
- 100 ml chicken broth
- 100 ml cream
- Salt and pepper to taste
- Fresh parsley for garnish

Instructions:

1. Cook the pasta according to the package instructions in salted water until al dente. Drain and reserve a little pasta water.
2. Peel and chop the onion and garlic. Dice the pork and pork liver.
3. Heat the olive oil in a large skillet. Add the onion and garlic and sauté until softened.
4. Add the diced pork and pork liver to the skillet. Cook until the meat is done and nicely browned.
5. Pour in the chicken broth and cream. Allow to simmer on low heat for about 5-10 minutes until the sauce thickens slightly.
6. Mix the cooked pasta into the sauce. Add reserved pasta water if it feels too dry. Season with salt and pepper.
7. Serve the pasta on plates and garnish with fresh parsley before serving.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 25 g
- Carbohydrates: 50 g
- Fat: 20 g
- Fiber: 2 g
Enjoy this delicious and sustainable meal!

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