Pasta e Fagioli

• 300 g fresh borlotti beans, or 200 g dried beans soaked in cold water overnight and drained

Put the beans into a heatproof earthenware pot or large pan and cover with cold water. Bring to the boil and cook gently, allowing 1 hour if using fresh beans, or 1½-2 hours if using dried. Don’t salt the water or the skins will remain tough. When soft, drain and purée half of the beans in a blender or food processor, then mix together with the whole beans.

Heat the olive oil in a sauce