Fennel & pancetta minestrone - Master recipes
Dry-fry the lardons for 7-10 mins or until they begin to release their oils. Add the spring onions and cook gently for 5 mins or until softened, then add the garlic and fennel seeds, and cook for a...
Ingredients
- 77g pack smoked pancetta lardons -
- small bunch spring onions , thinly sliced -
- 1 garlic clove , crushed -
- 1 tsp fennel seeds -
- 2 fennel bulbs , halved lengthways and sliced, fronds reserved to serve -
- 1l low-salt chicken stock -
- 100g macaroni (or another small pasta) -
- 100g frozen peas -
- 2 tbsp pesto , to serve -
- crusty bread , to serve -
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