Pappardelle with lentils and Parmigiano-Reggiano (Pappardelle alle lenticchie) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 120) by Lynne Rossetto Kasper

  • sage
  • celery
  • lentils
  • onions
  • pancetta
  • pappardelle pasta
  • Parmigiano Reggiano cheese

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

  • TrishaCP on May 04, 2015

    I was worried that this would be too much starch upon starch, but the lentils as prepared are really delicious- possibly the best tasting lentils that I have ever made. Definitely a keeper.

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