Spring Greens and Pancetta Pasta
A community recipe by AdminNot tested or verified by Nigella.com
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Put the pasta on - this needs to be cooked according to packet instructions. Mine took about 10 mins, which is about the right time for the pancetta and greens to cook, so I put the pasta on as soon as I had cut up the greens. Remove the leaves from the head of spring greens, and cut out the tough stalk in the centre of each leaf. Then roll the rest of the leaf into a bundle, like a tortilla wrap, and slice across it, to produce shreds of spring greens. Fry the pancetta in some oil in a wok unless it begins to crisp up - but mind you don't cremate it! Then add in the chopped garlic, spring green shreds, and the fresh parmesan, and give it a good stir. Cover with the lid, and cook for a few minutes until the greens are done. Drain your pasta, and mix into the wok, stirring well. Serve with plenty of fresh black pepper and enjoy!
Put the pasta on - this needs to be cooked according to packet instructions. Mine took about 10 mins, which is about the right time for the pancetta and greens to cook, so I put the pasta on as soon as I had cut up the greens. Remove the leaves from the head of spring greens, and cut out the tough stalk in the centre of each leaf. Then roll the rest of the leaf into a bundle, like a tortilla wrap, and slice across it, to produce shreds of spring greens. Fry the pancetta in some oil in a wok unless it begins to crisp up - but mind you don't cremate it! Then add in the chopped garlic, spring green shreds, and the fresh parmesan, and give it a good stir. Cover with the lid, and cook for a few minutes until the greens are done. Drain your pasta, and mix into the wok, stirring well. Serve with plenty of fresh black pepper and enjoy!
Introduction
Quick and easy tasty pasta dish I reckon this would work just as nicely with a savoy cabbage instead of spring greens, if you like. I used a wok with a lid, so that the greens benefit from the steam. This recipes serves 2.
Quick and easy tasty pasta dish I reckon this would work just as nicely with a savoy cabbage instead of spring greens, if you like. I used a wok with a lid, so that the greens benefit from the steam. This recipes serves 2.
Ingredients
Serves: 4
Metric
Cups
- 140 grams pasta (I use fusilli or penne)
- 1 packet pancetta
- 4 cloves garlic (finely chopped - you could use less if you like, but I love garlic!)
- olive oil
- spring greens (a large head)
- 2 tablespoons Parmesan cheese (fresh, approximately)
- 4⅞ ounces pasta (I use fusilli or penne)
- 1 packet pancetta
- 4 cloves garlic (finely chopped - you could use less if you like, but I love garlic!)
- olive oil
- spring greens (a large head)
- 2 tablespoons Parmesan cheese (fresh, approximately)
Method
Spring Greens and Pancetta Pasta is a community recipe submitted by Admin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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