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Ingredients

  • 200g mixed green vegetable (we used asparagus, broad beans and spring onions)
  • 700ml hot vegetable stock
  • 140g cooked pasta (spaghetti works well, chopped into small pieces)
  • 215g can butter beans, rinsed and drained
  • 3 tbsp green pesto

Method

  • STEP 1

    Place the green vegetables in a medium-size saucepan, then pour over the stock. Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, about 3 mins. Stir in the cooked pasta, beans and 1 tbsp of pesto. Warm through, then ladle into bowls and top each with another drizzle of pesto.

Recipe from Good Food magazine, May 2008

Goes well with

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Overall rating

A star rating of 4.4 out of 5.15 ratings
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