Recipes - Rosemary Pesto on Beans with Ciabatta
This is one of those dishes that use good fresh flavours in a wonderful combination. It is simple dish that reminds you of lazy lunches in Italy. Serve with a glass of crisp white wine.
500g green beans trimmed
1 cup podded fresh or frozen broad beans
100g thinly sliced pancetta (or prosciutto)
shaved fresh parmesan
1/4 cup toasted pistachio nuts
3 tablespoons Ground's Rosemary Pesto
salt and freshly ground black pepper to taste
toasted sliced ciabatta
Blanch green beans in a large saucepan of boiling salted water for 2-3 minutes. Drain and refresh in ice-cold water. Blanch the broad beans if they are fresh or defrost if frozen and peel off the outer skins to reveal the bright green inner beans. Place pancetta on an oven tray lined with non-stick baking paper and cook under a hot grill for 1-2 minutes until crisp. Remove to cool and drain on paper towels.
Layer beans with pancetta and shaved parmesan on serving plates. Scatter with broad beans and pistachio nuts. Spoon over the Rosemary Pesto and season to taste. Serve with toasted ciabatta.