One of my favorite things about leftovers are the things you can turn them into. While most home cooks wouldn’t slow roast a hunk of pork to make a pasta dish, if you happen to have some sitting around, there are lots of awesome possibilities that open up.
- 1/3 c walnut halves
- 1/4 c grated pecorino romano cheese
- 2 tbs olive oil
- 1 c roast pork cut into 1/2″ cubes
- 8 oz cooked pasta
- Using a mortar and pestle (or food processor), crush the walnuts until a fine paste. Add the cheese, olive oil and black pepper and combine.
- When the pasta, is done, drain and add the cubed roast pork into the hot pot along with the pasta and pesto. Toss to thoroughly coat the pasta with the pesto then serve immediately.