Spring Vegetable Soup With Pesto - cooking recipe

Ingredients

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

Preparation

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.
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.