Pappardelle with tomato-less rabbit ragù, pomegranate, and pink pepper (Pappardelle con ragù bianco di coniglio, melograno e pepe rosa) from Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest (page 136) by Michela Tartaglia

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.

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