Pork/Pappardelle with Pork, Walnuts and Olives
- 3 tbsp extra-virgin olive oil
- 1 small onion, minced
- 1 celery rib, minced
- 3 cloves garlic, minced
- 3 oz thinly sliced pancetta, cut in thin strips
- 1/3 cup finely chopped mint
- 1 # pork tenderloin, cut into 1/2" dice
- 1/2 cup walnuts, coarsely chopped
- 1/2 cup coarsely chopped pitted Calamata olives
- Salt and freshly groun pepper
- 1/2 cup dry white wine
- 3/4 # pappardelle or fettucine
- 1/2 cup fresly grated Pecorino or Romano cheese
Heat the oil in a skillet. Add the onion, celery, garlic, pancetta and 3 tbsp of mint. cook over moderately high heat, stirring, until the pancetta is slightly crisp, about 6 minutes.
Push the onion mixture to the side of the skillet. add pork and cook until browned, about 5 minutes. Stir in the walnuts and olives, season with salt and pepper; cook for 1 minute. add the wine; simmer over moderate heat until reduced to 2 tbsp, about 5 minues.
In a large pot of boiling salted water, cook the pasta until al dente; drain well. Add the pasta to the skillet and toss with sauce over moderately high heat for 1 minute. Serve the pasta in bowls. Sprinkle with the remaining 2 tbsp of mint and cheese.