RecipeMuncher

Tonight’s dinner was something light and easy – pasta with green olive tapenade and pancetta. This recipe comes from Donna Hay magazine; it was light and indeed had a good burst of spring freshness. I have never used and eaten any green olives before, it was a good experience. Steve and I enjoyed the meal, I wouldn’t say it was great, but it was definitely very fresh and refreshing. Source: Donna Hay magazine 400g fettuccine8 slices crispy pancettaWild rocket leaves (omitted) Gre (...)