Pasta e piselli con la pancetta (pasta with peas and bacon) was order of the day yesterday, because I had 600g frozen peas in stock and very few ideas for how to use them. The recipe I used was from Diane Seed’s The Top One Hundred Pasta Sauces — see the second search result here . I usually use tinned marrowfat peas for this recipe, and half the recipe quantities at that, due to small saucepans and a preference for the texture of marrowfat peas. However, I was able to make it work this time thanks to some large saucepans inherited from my late grandmother’s kitchen. It turned out pretty well, too!
I’ll be back to the Hairy Diet next week — the next few recipes are all hearty, beefy fare which can easily be done in the slow cooker (very good for tenderness ^^).
 The edition I have is a much earlier edition (illustrated by Robert Budwig) than the edition given in the linked Google Books result. However, the actual text and procedure of the recipe is the same in both editions, so this shouldn’t be much of an issue.