Pappardelle with Pork, Walnuts and Olives

• 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.

extravirgin olive oil, onion, celery, garlic, pancetta, mint, pork tenderloin, walnuts, olives, salt, white wine, fettuccine, freshly grated pecorino romano cheese

Taken from www.foodandwine.com/recipes/pappardelle-with-pork-walnuts-and-olives (may not work)