Spring Minestrone with Pesto

Soups | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Spring Minestrone with Pesto

Ingredients

Courgette - 8.8 oz
Carrot - 5.3 oz
Sweet Red Onion - 1 piece
Chard - ⅓ bunch
Potato - 1 piece
Green Peas - 2.1 oz
Parsley - 1 bunch
Radicchio Salad - to taste
Eel - ½ bunch
Chicken Broth - 2 qt
Salt - to taste
Green Tagliatelle Pasta - 5.3 oz
Ground Black Pepper - to taste
Olive Oil - 3 tablespoons
Basil - 1 bunch
Macadamia Nuts - 1.8 oz
Grated Pecorino Pepato Cheese - 1.8 oz

Step by Step guide

Step 1

Wash the carrot and zucchini, peel the onion and chop it finely. In a deep skillet, heat a little oil and lightly sauté the vegetables.

Step 2

Chop the tomato and parsley coarsely, add them to the vegetables, also shred the lettuces and add them. Add the peas and pour in the broth. Bring to a boil. Add the pasta, season with salt and pepper, reduce the heat, and cook for about 10–15 minutes.

Step 3

Remove the leaves from the basil, place them in a mortar and grind them, adding salt. Add the nuts while continuing to grind, sprinkle in the parmesan, add the oil, and mix. Place the sauce in the refrigerator.