Method:
Cook the pasta in a large pan of boiling salted water until al dente.
Heat 1-2 tbsp olive oil in a frying pan and add the pancetta. Fry over a medium heat, stirring until crispy. Add the garlic and chilli and fry gently for a few minutes. Next, add the butter beans and fry, stirring before adding the chopped tomato and sun-dried tomato. Allow to bubble for a minute or two to let the flavours combine. Add some salt and pepper to taste.
Drain the pasta and add to the sauce with the herbs. Mix well then drop in little nuggets of ricotta and add the parmesan. Mix gently so as not to break up the ricotta. Serve immediately.