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Cut the pancetta into small, thick pieces roughly 3cm x 2cm. Put them into a large, shallow pan with a good glug of olive oil and let them cook over a low to moderate heat. As the fat starts to melt and the pancetta becomes golden, peel and thinly slice the cloves of garlic and stir them into the pan.
Roughly chop the spring onions and scatter them among the pancetta.
Thickly slice the courgettes, add them to the pan and stir them among the pancetta and aromatics. Leave them to cook for about 8-10 minutes, stirring them regularly.
Trim the broccoli (I use the long-stemmed variety) and add to the pan. Cover with a lid and continue cooking for a few minutes until the broccoli has softened a little and is rich, deep green in colour.
Stir in the ’nduja (it will only partly melt, but will season and perfume the other ingredients).
Stir in the butter beans. Once they are hot and everything is juicy and sizzling, divide between 2 shallow dishes and serve.