Ingredients

(serves 4)

1 leek, finely diced

1 fennel bulb, finely diced

2 Tbsp-ish thyme, leaves removed

3 cloves garlic, minced

100g pancetta, thinly sliced

2 courgette, thinly sliced

2 cups peas

1/4 cup olive oil

6 cups chicken or vegetable broth

1/2 cup pasta - any small variety I used wee stars

S&P

1 Tbsp lemon juice

To Serve

Parmesan cheese

Basil pesto

Olive oil

Fresh basil

BREAD OF COURSE

Prep It

Finely dice leek and fennel. Remove thyme leaves from stalks and mince garlic. Thinly slice pancetta and courgette.

Cook It

Heat olive oil in a large pot on medium-high heat. Add leek, fennel, thyme, garlic and a good pinch of salt and cover with a lid. Cook stirring often, until vegetables are very tender but not coloured. Transfer vegetables to a small bowl and set aside. Return pot to high heat and add pancetta. Cook for 2-3 minutes, until golden. Return cooked vegetables to pot along with broth and bring to a simmer. Reduce heat to medium and simmer for about 20 minutes.

After 20 minutes add pasta and continue to cook for about 6 minutes, until pasta is almost al dente. Add peas and courgette and cook for 2-3 minutes, until greens and pasta are tender.

Stir through lemon juice and season to taste with salt and pepper.

Serve It

In bowls and dollop over pesto, shave over Parmesan, drizzle over olive oil and sprinkle over basil.

Eat It!

With deliciously warm bread.