This recipe for pasta with kale and pancetta sauce comes from Castelfranco Emelia in Italy's Modena Province. It's a combination of the deeper flavours of onions cooked in white wine, pancetta and cream and the green flavours of kale and basil. Given its particular cooking method, it can be turned into a lactovegetarian dish with no effort at all.

A low-fat pasta of roasted butternut and walnut pesto, with garlic and parsley, combined with mushrooms

A Roman classic, this kosher version of iconic carbonara, is a traditional recipe born in the Ghetto di Roma.

A Calabrian linguine, a healthy combination of pasta with with tomato sauce, summer greens, citrus, and anchovies

A pasta dish perfect for summer brimming with the flavours of green summer vegetables and the zing of lemon. The white fish makes it...