Pasta with kale and burrata from GFF (Gluten-Free Forever) Magazine, Spring 2015 (#3) (page 17) by Kristine Kidd

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Swiss chard for kale, prosciutto for pancetta, and pistachio nuts for hazelnuts..

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