100g orecchietti pasta shells
50g borlotti beans, home cooked or good quality tinned
50g cannellini beans, home cooked or good quality tinned
50g diced pancetta
pinch chopped fresh rosemary leaves
pinch dried chilli flakes
100ml vegetable stock
Salt to taste
In a large pan, heat a glug of oil and cook the pancetta on a medium heat for five minutes stirring occasionally.
Add in the rosemary and the chilli and continue to cook for two minutes. Then add the beans stir all together and cook for five minutes. Add the stock then stir and allow to simmer for fifteen minutes stirring every few minutes.
Cook the pasta in a pan of salted boiling water till al dente.
Once the pasta is cooked add to the beans then stir together for two minutes then season before serving.