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Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, thinly sliced
- 6 spring onions (scallions), sliced
- 1 carrot, cut into 1 cm (½ in) dice
- 1.2 litres (42 fl oz) good-quality chicken stock
- 100 g (3½ oz) green beans, cut into 1.5 cm (5 5/8 8 in) lengths
- 1 zucchini (courgette), cut into 1 cm (½ in) dice
- 65 g (2½ oz/½ cup) macaroni (pasta elbows)
- 3 ripe tomatoes, peeled, seeded, flesh cut into 1 cm (½ in) dice
- 180 g (6¼ oz) asparagus, trimmed, cut into 2 cm (¾ in) lengths
- 400 g (14 oz) tin cannellini beans, rinsed, drained
- 75 g (2¾ oz/½ cup) fresh or frozen peas
- 160 g (5¾ oz/ 2/3 cup) rocket pesto , to serve
- grated parmesan cheese (optional), to serve
Method
1. Place a saucepan over medium-low heat. Add the olive oil, garlic, spring onion and carrot and cook, stirring frequently, for 5-7 minutes just to soften but not colour.
2. Add the stock, increase the heat to high and bring to the boil. Add the green beans, zucchini and pasta and boil gently for 4 minutes.
3. Add the tomato, asparagus, cannellini beans and peas and cook for another 6 minutes or until the pasta is al dente. Serve immediately, topped with the pesto and the parmesan, if using.
