Pea Broth with Pasta (4)

A Roman recipe from Rachel Roddy, best made with fresh sheets of egg lasagne cut into small squares or random shapes. You can of course make uyour own pasta but for me that means too much effort.

Peas with Pancetta (6-8)

These vegetables from Nigella Lawson’s ” Nigellissima” could also be used as a sauce for pasta or in a pasta and vegetable soup if you have leftovers. You could leave out the bacon but if you do use a couple more tablespoons of garlic oil, and extra chopped shallot and some veg bouillon powder for more flavouring.