- 1/2 pound haricots verts (thin green beans), trimmed
- 2 tablespoons olive oil
- 1/3 pound pancetta, finely chopped (optional)
- 1 pound zucchini -- halved, seeded and cut into 2 1/2-inch-long matchsticks
- 2 carrots, peeled and cut into 2 1/2-inch-long matchsticks
- 2 leeks, white and light-green parts only, halved lengthwise and thinly sliced
- 4 cloves garlic, sliced
- 1 cup chicken stock or vegetable stock
- 1 pound farro spaghetti
- 1 cup freshly grated Parmigiano-Reggiano
- 3 tablespoons butter
- 1/2 cup fresh flat-leaf parsley (a couple of small handfuls), chopped
- 1/4 cup pine nuts, toasted
Bring a large pot of water to a boil for the haricots verts. Prepare a large bowl of ice water. Salt the boiling water; add the haricots verts. Cook until crisp-tender, about 1 minute. Transfer to the ice water to cool. Drain the beans; cut into thirds. Return the water to a boil for the pasta.
Meanwhile, in a large skillet, heat the oil, two turns of the pan, over medium-high. Add the pancetta, if using, and cook until beginning to brown, 2 to 3 minutes. Add the zucchini and carrots; cook, stirring often, until the vegetables soften, about 5 minutes. Add the leeks and garlic; season with salt and pepper. Cook, stirring often, until the leeks start to soften, about 1 minute. Add the stock; reduce the heat to low. Let the sauce simmer, stirring occasionally, while the pasta cooks.
Add the pasta to the boiling water; cook until almost al dente. Reserve 1/2 cup of the starchy cooking water, then drain the pasta. Return the pasta and reserved cooking water to the pot. Add the cheese and butter; toss to coat. Mix in the sauce, parsley and pine nuts; season. Serve in shallow bowls.