Provencal “Soupe au Pistou” Pasta
serves 4

Soupe au Pistou PastaIngredients

  • The florets of 125 grams of baby broccoli (about 10 stems, or 1 ¼ cup of florets)
  • ½ cup of petite diced asparagus tips (8 stems)
  • Full ½ cup packed of petite diced zucchini (½ of a large zucchini)
  • ½ cup of petite diced haricots verts
  • ¼ cup of fresh, shelled peas
  • 500 grams of orechiette pasta
  • 1 cup of fresh green pesto

Procedure

  1. Set two pots of water to boil, and salt them when they begin to bubble.
  2. Cook the pasta according to package directions to al dente in one pot.
  3. In the other pot, blanch the vegetables, all at once for 1-2 minutes, and then cool them immediately in an ice bath or under very cold running water.
  4. Toss the vegetables, pasta, and pesto sauce together. Serve hot, warm, or cold.