Recipes Pappardelle with Pork, Walnuts and Olives 4.0 (6,233) Add your rating & review Plus: Pasta Recipes and Tips By Clifford A. Wright Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 3 tablespoons extra-virgin olive oil 1 small onion, minced 1 celery rib, minced 3 garlic cloves, minced 3 ounces thinly sliced pancetta, cut into thin strips 1/3 cup finely chopped mint 1 pound pork tenderloin, cut into 1/2-inch dice 1/2 cup walnuts, coarsely chopped 1/2 cup coarsely chopped pitted Calamata olives Salt and freshly ground pepper 1/2 cup dry white wine 3/4 pound pappardelle or fettuccine 1/2 cup freshly grated Pecorino Romano cheese Directions 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. 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. 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. Rate it Print