Gigli with Borlotti Beans & Pancetta in Mint Salsa

Ingredients

• 300 gm dried gigli
• 400 gm fresh podded borlotti beans, from 1kg unpodded (see note)
• 120 gm slab fatty mild pancetta or lardo, cut into lardons
• Finely grated pecorino, to serve
• Mint salsa
• 100 ml mild extra-virgin olive oil
• 1 cup mint, finely chopped (firmly packed)
• 1 small garlic clove, crushed
• 1 tsp white wine vinegar