Tangy Dijon Pasta

Ingredients:

• 6 pappardelle pasta nests

• 1 tbls EVOO

• 1/2 onion chopped finely

• 3 cloves garlic, minced

• 3 tbls reserved marinade (see Tangy Dijon Grilled Pork Medallions)

• 1 1/2 C heavy cream

• Kosher salt

• Freshly ground black pepper

• 1/4 C grated Parmesan cheese

• 1/4 C chopped fresh parsley

Directions:

1. Bring a large pot of well-salted water to a boil for the pasta.

2. Cook pasta until al dente, about 12 minutes.

3. In a medium saute pan on medium heat, heat the EVOO.

4. When it begin to swirl, add the onion. Season with S & P and sweat until tender.

5. Add the garlic and cook another minute. Add reserved marinade and stir.

6. Add heavy cream and stir until slightly reduced and thickened, about 8 minutes.

7. Stir in the grated Parmesan and parsley.

8. Drain the pasta and add to sauce, coated well.

9. Serve along pork medallions.

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