Sprinkle pork with salt and pepper; set aside. If using fresh potatoes, cook in lightly salted boiling water for 10 minutes; drain. Set aside.
Cook pasta in lightly salted boiling water according to package directions. Drain. Return pasta to hot saucepan; cover and keep warm.
Meanwhile, in a large skillet, cook garlic in hot olive oil over medium heat for 30 seconds. Add pork. Cook and stir over medium-high heat for 3 to 4 minutes or until pork is browned. Remove pork from skillet. Add onion to skillet (add more oil if necessary). Cook over medium-high heat about 3 minutes or until onion is tender. Add potatoes, peas, olives, broth, wine, 2 tablespoons of the snipped herbs, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cook, uncovered, about 3 minutes or until potatoes and peas are tender.
Transfer potato mixture to the pan with the pasta. Add pork. Gently toss to mix. Heat through over medium heat. Transfer pasta mixture to a warm pasta bowl. Top with shaved Parmesan cheese and the remaining 1 tablespoon snipped herbs. If desired, squeeze lemon wedges over pasta. Serve immediately. Makes 4 main-dish servings.