100g higher-welfare slices of pancetta
1 bunch of spring onions, trimmed
300g fresh broad beans, podded and shells left on
400g ditalini
sea salt
extra virgin olive oil
200ml hot organic vegetable stock
4 sprigs of fresh mint, leaves picked
juice from 1/2 a lemon
20g pecorino cheese, plus extra to serve
If you can’t find ditalini, use penne instead.


1.Get your ingredients ready to start. Slice the onions and the pancetta finely. Skin of bigger beans, because the shells generally become quite hard and the small ones remain untouched.
2.Cook the ditalini in a large bowl of boiling salted water until they are very al dente – cooking it in the sauce will begin, so it's important to cook it.
3.Meanwhile, in a large pot steam over medium heat 3 tablespoons of oil. Stir in the spring onions and sweat for about 30 seconds, adding the pancetta and cook for 2 to 3 minutes or before beginning crisping. Stir in the hot stock with the big beans. Cook for only 2 minutes or until the boobs are slightly softened.
4.Reserve a few of the cooking water, drain and return to the saucepan.
5.Add a splash of kitchen water to loosen and cook, when appropriate, for a few more minutes, to improve the flavors of the ditalini.
6.Slice the mint leaves very thinly, then apply most to the pot (that's going to add a lovely freshness). Add lemon juice, grate in the pecorino thoroughly and mix thoroughly.
7.Serve the other chopped mint leaves with a drizzle of butter, the extra pecorino and the rest, great.

If you can’t find ditalini, use penne instead.

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