Spring Vegetable Soup With Pesto

• 10 g parsley, leaves picked, plus a few sliced leaves to granish
• 10 g basil, leaves picked, plus a few sliced leaves to garnish
• 5 g almonds
• 1/2 tbsp olive oil
• 250 ml plus 1 tbsp vegetable stock
• 50 g dried macaroni
• 100 g yellow pepper, chopped
• 100 g courgette, cut into small diagonal chunks
• 50 g frozen peas
• 4 None cherry tomatoes, halved

1. For the pesto, place parsley and basil leaves in a food processor, add almonds, olive oil and 1 tbsp vegetable stock. Season then process until combined. Set aside.
2. Bring remaining stock and 1 1/4 cups water to a boil. Add pasta and cook for 3-5 mins. Add peppers, zucchini and peas and cook for 2 mins. Add tomatoes and cook until pasta is al dente. Serve with pesto and reserved herbs.

parsley, basil, almonds, olive oil, vegetable stock, macaroni, yellow pepper, courgette, frozen peas, cherry tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/17564 (may not work)