Paste e Fagioli alla Genovese

Start by finely dicing the onion and celery. Place a saucepan over a low-medium heat and add a generous glug of olive oil. Add the onion and celery and cook for a few minutes until softening.

Roughly chop the tomatoes and add along with ½ the garlic (leave the clove whole but crush gently) and rosemary and cook for another 5 mins.

Add the beans and all of the liquid from the jar into the pan (jarred beans are slightly more expensive but much nicer than tinned). Now refill the jar by half and add that too. Stir and simmer for 10 mins.

While the beans simmer, add the remaining clove of garlic, pine nuts, basil and the olive oil (the full amount stated in the ingredients list) to a blender a whizz for a few seconds. Empty into a small bowl, grate in the Parmesan and stir.

Remove about ⅓ of the beans, add to the blender and whizz for a couple of seconds until you have a thick purée. Empty that back into the pan and mix.

Add the water to the pan and bring it up to a gentle boil.

Break up the lasagna sheets into roughly two-inch pieces and add to the pan. Simmer until al dente, probably about 5 mins, but taste to check!

Plate up into shallow bowls, top with a nice drizzle of the pesto and finish with a drizzle of olive oil, some parmesan and a pinch of chilli flakes, if you like.