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Pappardelle with Pork, Walnuts and Olives

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  1. 3 tablespoons extra-virgin olive oil
  2. 1 small onion, minced
  3. 1 celery rib, minced
  4. 3 garlic cloves, minced
  5. 3 ounces thinly sliced pancetta, cut into thin strips
  6. 1/3 cup finely chopped mint
  7. 1 pound pork tenderloin, cut into 1/2-inch dice
  8. 1/2 cup walnuts, coarsely chopped
  9. 1/2 cup coarsely chopped pitted Calamata olives
  10. Salt and freshly ground pepper
  11. 1/2 cup dry white wine
  12. 3/4 pound pappardelle or fettuccine
  13. 1/2 cup freshly grated Pecorino Romano cheese
  1. Heat the oil in a skillet. Add the onion, celery, garlic, pancetta and 3 tablespoons of the mint. Cook over moderately high heat, stirring, until the pancetta is slightly crisp, about 6 minutes.
  2. Push the onion mixture to the side of the skillet. Add the 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 tablespoons, about 5 minutes.
  3. 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 the sauce over moderately high heat for 1 minute. Serve the pasta in bowls, sprinkled with the remaining 2 tablespoons of mint and the cheese.


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