Pappardelle with Pork, Walnuts and Olives Recipe

Name: Pappardelle with Pork, Walnuts and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the oil in a skillet.
2
Add the onion, celery, garlic, pancetta and 3 tablespoons of the mint.
3
Cook over moderately high heat, stirring, until the pancetta is slightly crisp, about 6 minutes.
4
Push the onion mixture to the side of the skillet.
5
Add the pork and cook until browned, about 5 minutes.
6
Stir in the walnuts and olives, season with salt and pepper; cook for 1 minute.
7
Add the wine; simmer over moderate heat until reduced to 2 tablespoons, about 5 minutes.
8
In a large pot of boiling salted water, cook the pasta until al dente; drain well.
9
Add the pasta to the skillet and toss with the sauce over moderately high heat for 1 minute.
10
Serve the pasta in bowls, sprinkled with the remaining 2 tablespoons of mint and the cheese.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 small onion, minced, 1 celery rib, minced, 3 garlic cloves, minced, and more.

Yes, Pappardelle with Pork, Walnuts and Olives falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle with Pork, Walnuts and Olives

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