Pasta Shells with Fresh Borlotti Beans

Beans come into their second season during the fall. Enhance the flavour with a good marrow bone as well as some bacon trimmings and do not expect any left-overs!

200g shelled Fresh Borlotti Beans
150g Bacon Trimmings
2 marrow bones
1 celery stick
Bouquet Garni made from 2 bay leaves, and Sprig of Thyme
100g Prosciutto Dolce cut into small cubes
3 tbsp grated pecorino cheese
1 tbsp olive oil
500g pasta shells

Heat a heavy based casserole and bones and brown each sides.  Cut bacon trimmings into small cubes and dry fry together with the bones.  Add shelled beans, celery stick and bouquet garni and 1.25l water.  Bring to boil then lower heat and simmer covered for 30minutes till beans are cooked and soft when squeazed between two fingers.

Meanwhile boil pasta in plenty salted water till al dente.  Drain and return to pot add olive oil and toss gently.  Remove bouquet garni and bones from the cooked beans then add beans and remaining liquor to pasta.  Add small diced posciutto dolce, and pecorino cheese and stir well.  Serve with an extra drizzle of olive oil.