4
Easy
25 minutes
1 hour 10 minutes
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.
