Pulled Pork Ragu with Fettuccine and Courgette Cream

Steps

1. a medium pot of salted water to the boil.
2. Heat a drizzle of oil in a large frypan on medium heat. Cook onion and carrots for about 3 minutes, until softened. Add Napolitano sauce, pulled pork and stock, breaking pork up with a wooden spoon as it cooks. Bring to a simmer on low-medium heat and cook for about 4 minutes, until heated through.
3. Add peas to pan with pulled pork ragu and cook for a further 1 minute, until heated through. Season to taste with salt and pepper then stir through balsamic vinegar.
4. While pulled pork ragu is simmering, cook fettuccine. Shake fettuccine to separate strands and add to pot of boiling water. Cook for about 3 minutes, until just tender. While fettuccine cooks, grate courgette.
5. Drain fettuccine and add to a medium bowl with a drizzle of olive oil to prevent sticking. Set aside. Reserve pot to make courgette cream.
6. Heat oil and butter in pot used to cook pasta on low-medium heat. Cook courgette for 1–2 minutes. Add sour cream to pot and season with salt and pepper. Stir until sour cream has melted and sauce comes together. Remove from heat.
7. divide fettuccine between bowls, spoon over pulled pork ragu and top with a dollop of courgette cream.