You& never hear us complain about spaghetti bolognese but as the days get longer and the temperatures slowly begin to rise, we& turning to these lighter, fresher recipes that& still tick all the boxes.
This one pot paella is not only tasty and easy to make, but it& also filled with healthy ingredients to kick start your week.
Honey pumpkin penne
A real all-rounder, kent pumpkin is happy in gnocchi and ravioli ... or roasted with pretty much anything! In this recipe we have glazed it with honey and vinegar, then tossed it with penne, ricotta and herbs.
Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.
There is no set recipe for this thick Italian soup – it’s usually made out of whatever vegetables are in season. I use a mix of greens, but you could just use savoy cabbage. I love borlotti beans in this recipe, as they add a slightly sweet taste and creamy texture, says Jamie.