Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle
, and cook to al dente
. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.
Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan
over medium heat.
and return it to the hot pot
, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice
, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens
into the pasta, and season with salt, pepper, and nutmeg
, to taste. Serve in shallow dishes and top with cheese, and parsley.