Stephencooks

Fettucine with Roast Pork and Three Cheeses

1/3 C olive oil
1 T dried basil
1 lb roast pork, cut in strips
1 leek, white and pale green parts only, minced
1/3 C shallots, minced
4 cloves garlic, sliced thin
1 ripe tomato
1/2 C pine nuts
1/3 C Parmggiano Reggiano, 1/3" cubes
1/3 C fresh mozzarella, 1/3" cubes
1/3 C Gorgonzola, 1/3" cubes
1/3 C parsley, minced

Warm the olive oil and mix in the basil and allow to steep for fifteen minutes, stirring occasionally.

Sauté the leeks, garlic and shallots in some olive oil in a large sauté pan over medium heat, about 8 minutes, stirring occasionally. Remove pan from heat.

Plunge the tomato into rapidly boiling water for 40 seconds, then remove. When the tomato has cooled, remove skin and seeds and chop roughly.

Toast the pine nuts in a dry skillet over high heat, stirring constantly, until mostly dark brown. Turn out of the pan onto a paper towel. 

Cook the pasta al dente in salted water. When it is almost finished, add the pork, basil oil, tomato, pine nuts, parsley and cheeses to the pan and set over high heat.  When the pasta is done, lift it directly from the pasta pot into the sauté pan with tongs, allowing some of the cooking water to ride along. Toss the pasta quickly with the tongs to mix the ingredients and coat the pasta with oil. Serve immediately.