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Pork/Pappardelle with Pork, Walnuts and Olives


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  • 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


Servings 4


Step 1

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.


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