Tomato, pancetta & broad bean pasta sauce

Cook the broad beans in a large saucepan of boiling water, following packet directions or until just tender (see microwave tip). Drain and refresh under cold water, remove skins, place in a medium bowl and set aside.

Meanwhile, heat a large non-stick frying pan over medium heat. Add half the pancetta slices and cook, uncovered, for 1 minute each side or until brown and crisp. Transfer to a large plate lined with paper towel to drain. Repeat with the remaining pancetta slices. Coarsely chop and set aside.

Heat oil in frying pan over medium heat. Add onion and garlic, and cook, stirring, for 3 minutes or until soft. Add wine and bring to the boil. Reduce heat to medium-low and gently boil, uncovered, stirring occasionally, for 2 minutes or until reduced slightly. Add tomatoes and water, and simmer, uncovered, for 10 minutes or until mixture thickens slightly.

Add the green shallots, broad beans and chopped pancetta, and cook, stirring, for 5 minutes or until heated through.

Remove from heat and stir in the parsley. Taste and season with salt and pepper.