Ingredients
- 1 medium Leek, cleaned & sliced
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 4 cloves Garlic, minced
- 1 Parmesan Cheese, rind
- 1 box Cento Organic Vegetable Stock (32 fl oz)
- 2 cups Anna Fusilli
- 1 can Cento Cannellini Beans (19 oz), drained & rinsed
- 1 medium Zucchini, diced
- 8 oz Asparagus, trimmed
- 10 oz Baby Spinach
- 1/2 cup Frozen Peas
- 1/4 cup Cento Basil Pesto Sauce
- 1/2 cup Parmesan Cheese
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large pot or Dutch oven, heat olive oil over medium heat and cook the leek until softened and lightly golden. Add garlic and cook until fragrant, then pour in vegetable stock and bring to a simmer. Add the Parmesan rind, then stir in the uncooked pasta, cannellini beans, zucchini, and asparagus, cooking until the pasta is tender and the vegetables are just cooked through. Add the spinach and peas and cook until wilted and bright. Remove from the heat and stir in the pesto, then season with s and pepper to taste. Serve hot topped with grated Parmesan. Serves 4âu20acu201c6.
