Instructions

1. Clean then cut the sprouts in half.
2. Trim off the ends of the beans, then cut them in half. Clean the leeks and cut them into 1cm thick slices.
3. Blanch the vegetables in boiling water for a couple of minutes ( or steam them over boiling water) then rinse them with cold water. Cover with a tea towel until needed.
4. Dry-fry the pine nuts and put aside.
5. Cook the pancetta in a frying pan until crispy then add the blanched/steamed vegetables to heat up.
6. Transfer the mixture into a serving dish, and scatter the pine nuts over it.