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£1.67/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat a large shallow pan or flameproof casserole and cook the pancetta and onions for 6-8 minutes until lightly browned. Add the butternut squash and turnips and cook for about 10 minutes, stirring frequently until the vegetables are beginning to colour.
Stir in the beans, stock and chilli pesto and bring to a gentle simmer. Cover with a lid and cook for 15-20 minutes until the vegetables are completely tender. Serve with a steamed green vegetable or creamy mash for a more substantial meal.
Typical values per serving when made using specific products in recipe
Energy | 1,745kJ/ 418kcals |
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Fat | 20.2g |
Saturated Fat | 4.3g |
Carbohydrates | 39.1g |
Sugars | 21.1g |
Fibre | 13.9g |
Protein | 13.1g |
Salt | 1.6g |
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