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Nigella’s parsley, pepper and pancetta pasta

July 29, 2011

Based on Nigella’s storecupboard recipe, but with lime juice substituted for lemon, a dried chili for chili flakes and tricolore trotolle for spaghetti, so as to use up ingredients I had to hand. The parsley came from our kitchen windowsill herb garden, which is growing pretty well despite some healthy neglect.

Verde, bianco e rosso

If you used sliced bacon rather than pancetta lardons this would be a simple larder supper to knock up of a weeknight. I love the additional colour introduced by the tricolore pasta.

Quite a punchy meal, with a combination of strong flavours that complement each other well.

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