Beetroot pasta with Borlotti Beans, Pancetta and Rosemary

Made beetroot pasta just because it looked good in the Jamie Oliver book. He suggested substituting beetroot puree for one egg. Overall I put a little bit too much beetroot in and it was a relatively soft dough, but still workable.

I then used up some good things in the fridge: pancetta, borlotti beans, bacon, paris brown mushrooms - to go with it.

The pictures don't make it look very inviting! But it was very tasty - and very autumnal.

I cooked the beans with a fat clove of garlic first, which gave them good flavour. Extra flavour came from rosemary which I put into the pancetta/bacon/mushroom. And plenty seasoning.
Served with grated Pecorino.

Linguine with pancetta and broad beans

Very simple dish. Very good dish. Pancetta excellently cured from Bristol deli, via the farmer's market. Broan beans are late for the season, but still tasty. Bit of parmesan. Done.