I’ve been carrying this recipe around for twelve and a half years because it looked so fabulous, but only tried it for the first time earlier this year.

It was absolutely worth holding on to.

Pasta e piselli, Jill Dupliex from Good Weekend March 21, 1998. Served with a crusty sour-dough loaf.

I should scan and post the recipe, because it is really most excellent (especially with proper chicken stock and using pancetta to replace the prosciutto).

22.10.10

Cooked by: Don and Carol

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