This recipe from Karen Taylor comes from the newly released “The Really Quite Good British Cookbook: The Food We Love From 100 of Our Finest Chefs, Cooks, Bakers, and Food Heroes,” edited by William Sitwell.
MINESTRONE SOUP WITH ORZO PASTA & MINT PESTO
- 25 grams (about 2 tablespoons) unsalted butter
- 1 onion, finely chopped
- 1 carrot, peeled and diced
- 1 stick celery, diced
- 1 courgette (zucchini), diced
- 1 clove garlic, finely chopped
- 1 1/4 liters (2 1/4 pints) vegetable stock
- 100 grams (3 1/2 ounces) orzo pasta
- 1 pack (100 grams/3 1/2 ounces) asparagus tips
- 200 grams (7 ounces) frozen or fresh peas
For the Mint Pesto
- 1 clove garlic, peeled
- 25 grams (1 ounce) pine nuts
- 25 grams (1 ounce) mint leaves
- 30 grams (1 ounce) pecorino cheese
- 50 milliliters (1 1/2 fluid ounces) olive oil
- Griddled toasts, to serve
Melt the butter in a large saucepan and sauté the onion, carrot, celery, courgette, and garlic over a gentle heat for 10 minutes.
Pour in the stock, bring to the boil, add the pasta, and cook for a further 8 minutes.
Add in the asparagus tips and peas and cook for 2 minutes.
Season to taste.
Meanwhile, make the pesto. Place all the ingredients in a food processor and blend until smooth. Season.
Ladle the soup into warm bowls and serve with the griddled toasts spread with the prepared pesto.
Recipe copyright Karen Taylor, home economist for “Great British Menu” and “Masterchef,” Old Basing, Hampshire. Reprinted from “The Really Quite Good British Cookbook: The Food We Love From 100 of Our Finest Chefs, Cooks, Bakers, and Food Heroes,” edited by William Sitwell. Published by Nourish.