This is a favourite recipe of mine, another one that can easily be adapted. You can swap in for any green veggies you like and change the pasta shape, use cannellini beans or diced new potatoes instead. I make various variations of this at this time of year as it's very simple and can be made in record time if needs be.
Unless you have a good supply of homemade vegetable stock in the freezer, which I rarely do shop brought is just fine, try to get a good quality organic variety, the stocks pots are a favourite choice of mine.
Yu don't have to add the vegtable and herb additions to the stock if your short of time. They just add a liitle more flavour and freshness to the stock.
The basil and mint Pistou adds a zesty freshness but regular pesto works well too.
You can add a little extra grating of fresh herbs and lemon zest to finish which is a lovely addition.
2.5 litres of vegetable stock
I carrot roughly chopped
2 celery sticks roughly chopped
1 tsp. white or black pepper corns
Few sprigs of fresh herbs such as dill, Mint, flat leaf parsley
2 bay leaves
1 tbsp. tamari
1 cup Orzo pasta
170g fresh peas
300g broad beans podded, blanched skins removed.
125g fine asparagus cut in half
100g fine green beans cut in half
100g sugar snap peas cut in half length ways
1 loose filled cup mint leaves
1 tightly packed cup of basil leaves
2 fat garlic cloves
¼ cup nutritional yeast
Juice ½ lemon
1 tsp salt
¼ cup EVOO
Extra fresh herbs to serve (optional)
A little lemon zest (optional)
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