Summer Pulled Pork Ragu with Rosemary and Lemon Linguine

Steps

1. Preheat oven to 160°C. Bring a medium pot of salted water to the boil. Line a small oven tray with baking paper. Prepare vegetables Toss pangrattato ingredients together on prepared tray and season with a little salt. Place in oven for 6-8 minutes, until golden brown. Stir once halfway during cooking to ensure it doesn’t burn. Remove from oven and set aside.
2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion, garlic and chilli (if using) for about 3 minutes until tender. Add pulled pork and cook for 1-2 minutes, breaking up with a wooden spoon as it cooks. Add wine/stock and simmer until almost all liquid is absorbed.
3. Add chicken broth and water, bring to a simmer and season. Add broccoli and cook 1 minute. Add courgette and spinach, stir and allow to wilt for 1-2 minutes. Turn heat off and stir through rocket and walnut pesto and lemon juice then season.
4. While ragù cooks; cook rosemary and lemon linguine in pot of boiling water for 2-3 minutes until tender with a slight bite. Drain well and return to pot with a drizzle of oil. Season to taste.
5. To serve, divide rosemary and lemon linguine between plates and top with summer pulled pork ragù. Sprinkle over pangrattato and basil leaves. Drizzle with a little extra-virgin olive oil and sprinkle over raspberry amaranth.