Wash, dry and dice the carrot, celery and onion, then sautée them in 3 tablespoons of oil, together with a clove of garlic and half the chilli pepper. After having soaked the beans for two hours, add them to the sautÃ©ed mixture, stirring in the broth, bay leaf and a spring of rosemary.Cook until the beans are tender, then remove the herbs. Debone the legs of guinea-fowl and chop into bite-sized pieces. In a frying pan, brown the meat in 4 tablespoons of oil, together with a clove of garlic and the remaining chilli pepper, then add the white wine.Add the beans, chopped parsley and rosemary, and the pasta cooked al dente. Mix well, then serve with a sprinkling of parmesan cheese.