Pork/Pappardelle with Pork, Walnuts and Olives

Pork/Pappardelle with Pork, Walnuts and Olives
Pork/Pappardelle with Pork, Walnuts and Olives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: