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Spring Greens and Pancetta Pasta

A community recipe by

Not tested or verified by Nigella.com

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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.

  • 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!
  • Tell us what you think