Pasta e fagioli (pasta with beans) – Veneto – Living a Life in Colour

Ingredients

• 250 grams dried borlotti bean s, soaked overnight
• 75 grams pancetta, chopped
• 1 carrot , peeled, ends removed and finely diced
• 1 celery rib, rinsed, ends removed and finely diced
• 1 onion , skin and ends removed and finely diced
• 1 rosemary branch, rinsed, dried, leaves removed and finely chopped
• 30 mls extra-virgin olive oil or[url:11[]i] lardo[/i][/url]
• 200 grams tagliatelle (can substitute 150 grams ditalini )
• 30 grams Parmigiano-Reggiano cheese , finely grated
• Traditional balsamic vinegar (optional)
• Sea salt
• Black pepper, freshly ground