Braised rabbit pappardelle with spring vegetables

Ingredients

• 1 fresh whole rabbit (2 ½ to 3 pounds)
• 6 tablespoons plus 2 teaspoons extra virgin olive oil, divided
• 1 teaspoon salt, plus more to taste ¼ teaspoon pepper, plus more to taste
• 1 large carrot, peeled and chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 16 peeled garlic cloves, divided
• 3 Roma tomatoes, seeded and chopped
• 1 cup red wine (preferably Syrah)
• 2 bay leaves
• 1 bunch fresh thyme
• 10 black peppercorns
• 5 cups veal stock or chicken stock
• 6 ounces diced (¼ -inch) pancetta
• 3 bunches young carrots (about 30 small carrots), peeled and blanched
• ½ cup English peas (about 8 ounces unshelled), blanched
• ½ cup fava beans (about 8 ounces unshelled), peeled and blanched
• 1 pound pappardelle
• ¼ cup whole grain mustard
• ¼ cup (½ stick) butter

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