QUICK TIP
Omit the pancetta to make this dish vegetarian and omit the pancetta and parmesan cheese to make this dish vegan.Equipment Needed
Measuring cups and spoons, a pot, knife, cutting board and a cheese grater
Instructions
Wash, peel and dice all vegetables into cubes.
Dice the pancetta and rinse and drain the beans.
Boil the pasta shells for 2 to 4 minutes to cook them approximately half way through then set aside.
Heat the olive oil over high heat and add the diced onions and pancetta, cook for 2 to 3 minutes or until onions have become translucent.
Add all the other vegetables and seasonings, continue to saute for 5 more minutes.
Add the vegetable stock, crushed tomatoes, beans and parsley.
Turn the heat to medium-low and simmer for 30 minutes.
Add the pasta noodles and basil pesto. Stir thoroughly to combine and let simmer on low heat for 5 additional minutes.
Top with parmesan cheese, parsley and a drizzle of olive oil.