Put 70g small pasta shapes on to cook in a pan of lightly salted boiling water. Meanwhile cook a diced onion in 1 teaspoon of olive oil in a small non-stick pan with a pinch of dried rosemary or some fresh rosemary sprigs. Cook for 7 min. Add a crushed clove of garlic and cook for 1 more minute. Stir in 200g canned borlotti beans and cook for 2 min. Drain the pasta to the onions and beans. Stir well and serve with 10g grated vegan or standard cheddar or Parmesan with 40g piece of wholemeal bread.