Provencal “Soupe au Pistou” Pasta
serves 4
- 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
- Set two pots of water to boil, and salt them when they begin to bubble.
- Cook the pasta according to package directions to al dente in one pot.
- 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.
- Toss the vegetables, pasta, and pesto sauce together. Serve hot, warm, or cold.