Spring Minestrone with Pesto
Soups • French
Description
Spring Minestrone with Pesto
Ingredients
- Courgette 10 oz
- Carrot 5 oz
- Sweet Red Onion 1 piece
- Chard ⅓ bunch
- Potato 1 piece
- Green Peas 0 oz
- Parsley 1 bunch
- Radicchio Salad to taste
- Eel ½ bunch
- Chicken Broth 0 qt
- Salt to taste
- Green Tagliatelle Pasta 5 oz
- Ground Black Pepper to taste
- Olive Oil 3 tablespoons
- Basil 1 bunch
- Macadamia Nuts 0 oz
- Grated Pecorino Pepato Cheese 0 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.
Step 4
Shred the lettuce and radicchio and add them to the pot. Serve the soup topped with pesto and sprinkled with basil.
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