Special Diet

  • 75 g (3 oz) pancetta cubes
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 tablespoon chopped thyme
  • 1 carrot, peeled and diced
  • 400 g (13 oz) can cannellini beans, drained and rinsed
  • 400 g (13 oz) can chopped tomatoes
  • 200 ml (7 fl oz) chicken stock
  • 1 tablespoon tomato purée
  • ½ teaspoon mustard powder
  • salt and pepper
  • Parmesan cheese shavings, to serve
  • 20 g (¾ oz) flat leaf parsley
  • 1 garlic clove
  • 25 g (1 oz) pine nuts, toasted
  • 1 tablespoon extra virgin olive oil

Heat a large, nonstick frying pan and dry-fry the pancetta until it is soft. Add the onion, garlic, thyme and carrot, then stir in the beans, tomatoes, stock, tomato purée and mustard powder. Season to taste and simmer for 10 minutes or until the sauce has thickened.

Meanwhile, make the pesto. Mix together the parsley, garlic, pine nuts and oil and season to taste.

Serve the pancetta and bean mixture with the parsley pesto and Parmesan shavings.

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