The Recipe:

• Trim the beans, wash and pat dry.
• Boil the beans in a pan for 5 minutes in plenty of salted water.
• Cut the leek into rounds and gently fry in extra virgin olive oil. 
• Then add the diced pancetta Negroni and continue to fry gently.
• In the meantime, chop the cherry tomatoes into small pieces and add them to the pancetta.  
• When the tomatoes have softened, add the beans cut into smallish pieces. 
• Cover the frying pan and let everything cook for about 10 minutes. 
• Cook the pasta in boiling water.
• Strain the pasta and add it to the frying pan with the other ingredients, for a couple of minutes.
• Serve the pasta with its sauce of dwarf beans, pancetta and tomatoes, sprinkled with grated pecorino cheese. 
   

A fresh and lively recipe for making the spring season truly special and for welcoming in summer, which is just around the corner.  

Tasty green beans team up with tomatoes to make this dish a triumph of colour and flavour. 

It is equally delicious when eaten cold, as picnic food for instance, or for Sunday lunch to please everyone in the family. 

On top of which, the crispness of Negroni diced pancetta adds a touch of originality to your dish.