Penne with fennel, red pepper and beans

Name: Penne with fennel, red pepper and beans
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 bunch parsley, leaves picked; 3 cloves garlic, roughly chopped; 1 large onion, roughly chopped; 1 leek, roughly chopped; 2–4 tablespoons olive oil; 100 g pancetta, diced (optional); salt and freshly ground black pepper; 400 g tinned chopped tomatoes; 350 ml vegetable or chicken stock; 400 g tinned haricot or cannellini beans, drained and rinsed; 2 red peppers, seeds and ribs removed, diced; 2 heads fennel, diced; freshly grated Parmesan; 600 g penne

Preparation info

Serves
6

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

This is a satisfying, warming dish for a cold day. It tastes good without the pancetta, too, if you prefer a vegetarian dish.

Ingredients

1 bunch parsley, leaves picked
3 cloves garlic, roughly chopped
1

Europe
United Kingdom
Dinner

Method

Put the parsley, garlic, onion and leek in a food processor and blend until finely chopped. Set aside.

Heat 2 tablespoons of the olive oil in a large heavy pan and sauté the pancetta until crisp. Lift out the pieces and drain on kitchen paper. Add a little more oil to the pan if necessary and sauté the chopped vegetables for 5–6 minutes, until soft. Season well and add the tomato