Ingredients

Method

• 2 large stalks celery, chopped
• 2 shallots, finely chopped
• 4 baby leeks, chopped
• 2 cloves garlic, crushed
• 3 fresh bay leaves
• 50 g butter
• 1 T olive oil
• 1 x 750 g smoked ham rasher
• 4 cups good-quality chicken stock
• 150 g broad beans, podded
• 8 baby carrots
• 200 g small pasta shells
• ½ cup chopped flat-leaf parsley
For the almond and olive pesto, blend:
• 50 g almonds, skinned and toasted
• 12 black olives, pitted and chopped
• ½ ciabatta roll, ground into breadcrumbs
• Zest of ½ lemon
• 2 T olive oil
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

In a large saucepan over a very low heat, gently sweat the celery, shallots, baby leeks, garlic and bay leaves in the butter and olive oil for 10 minutes, or until fragrant and softened, but not coloured.

Add the smoked ham rasher and fry for a further 5 to 10 minutes, turning occasionally.

Pour in the chicken stock and simmer gently for 30 minutes. Add the broad beans, carrots and pasta shells and cook for 10 to 15 minutes, or until the vegetables are tender and the ham breaks apart – add more stock if necessary. Remove from the heat and add the parsley.

Serve in deep bowls, topped with a dollop of the almond and olive pesto.