Friday 6 March
Remember the half a red cabbage we cooked on Monday? Well, this is what we did with the other half.
Pasta with bacon, red cabbage, toasted walnuts, and rosemary is a rather odd but pleasant combination, and this time we happened to have an abundance of all the proper ingredients (though the rosemary was dried from last summer).
The amount really feeds three rather than two, and we had plenty of leftovers for a subsequent lunch.