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Ingredients

• 375 g orecchiette
• salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 small red onion, chopped
• 1 small carrot, peeled and grated
• 3 garlic cloves, crushed
• 2 × 400 g tins chopped tomatoes
• 1 cup vegetable stock, hot
• 400 g tin cannellini beans, drained and rinsed
• ¼ cup grated parmesan
• 1½ cups firmly packed rocket, about 50 g, roughly torn
• ¼ cup chopped fresh basil
• â…“ cup dry white breadcrumbs

Description

Rich With The Flavours Of Tuscany, This Robust Pasta Dish Makes A Great Supper.

All Recipes Australia