Genoese minestrone soup with pesto
Ingredients
For the sauce
Features
Description
In a large saucepan, heat the butter and saut? the onion a few minutes. Add the potatoes, leeks, stir and pour the broth. Cover and simmer until potatoes are tender (15-25 minutes depending on the type of potato). Put the beans and spaghetti, cover the pan again, cook for 10 minutes and add parsley. After 5-10 minutes, season with salt, plenty of pepper and remove from heat. If spaghetti have absorbed too much liquid, add the broth. Prepare the pesto: in a blender chop basil, garlic and pine nuts; add a little lemon juice and, without turning off the blender, pour olive oil; Mix all with parmesan. If the sauce is turned thickish, add oil. Toast on the grill with Parmesan croutons. Pesto apply separately.
Translated by site: wday.ru
