Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Green Minestrone with Wild Garlic Pesto
This hearty minestrone soup is packed with fresh vegetables and pasta, making it a comforting and nutritious meal. Topped with a vibrant wild garlic pesto, it adds a burst of flavor that elevates this classic dish.
Caitlin Fitzpatrick
Feeds: 6
Ingredients
-
3 tbsp extra virgin olive oil
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1 onion, finely chopped
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1 carrot, finely chopped
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2 sticks celery, finely chopped
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4 cloves garlic, finely chopped
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1 sprig rosemary, leaves picked
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4 sprigs thyme, leaves picked
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1.5 litres vegetable stock
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2 medium potatoes, peeled and cut into 1cm cubes
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200 g Northern Pasta Co Conchigliette
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1 Parmesan rind (optional)
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400 g tin of white beans
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200 g asparagus, trimmed
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100 g baby spinach
-
50 g peas or broad beans
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Salt and freshly ground black pepper
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150 g wild garlic leaves, washed
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50 g grated Parmesan
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1 clove garlic
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1 lemon, juice only
-
50 g pine nuts, toasted
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150 ml olive or rapeseed oil
-
Salt and freshly ground black pepper
Method
1
To make the minestrone, heat the olive oil in a large saucepan on a medium heat.
2
Add the onion, carrot and celery with a pinch of salt and fry for 10 minutes until soft.
3
Add the garlic, rosemary and thyme leaves and cook for a further couple of minutes.
4
Then add in the vegetable stock and the potatoes, bring to the boil and simmer for 10 minutes.
5
Add the conchigliette and Parmesan rind and cook for 5 more minutes.
6
Then add the white beans, asparagus, spinach and peas and cook for a final 5 minutes.
7
Season to taste with salt and black pepper.
8
Meanwhile, while the minestrone is cooking, to make the wild garlic pesto - add all of the ingredients to a food processor and pulse to a chunky pesto.
9
Mix half of the pesto into the soup, divide between bowls and top with the remaining pesto.
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