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Nocciole Pasta Minestrone with pesto

Cooking Time: 25 minutes


  • 2 C Perfetto Nocciole
  • 4 tbsp pesto of choice
  • 2 tbsp extra-virgin olive oil
  • 2 C thinly sliced leeks
  • 2 small zucchini, sliced
  • 4 C unsalted chicken stock
  • 3 C coarsely chopped fresh baby spinach
  • 1 C frozen green peas
  • 1 tsp fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp black peppe


  • 1.
    cook Perfetto pasta according to the instructions on the box.
  • 2.
    Heat oil in a medium Dutch oven over medium. Add leeks; cook, stirring often, until softened, about 6 minutes. Stir in zucchini; cook, stirring occasionally, until zucchini is just tender but not browned, about 4 minutes. Add chicken stock, and increase heat to medium-high. Bring to a boil; reduce heat to medium-low, and simmer 8 minutes.
  • 3.
    Add Nocciole, spinach, and peas to soup. Cook until spinach is wilted, about 1 minute. Stir in lemon juice and salt. Ladle soup evenly into bowls. Top each serving with pesto, and sprinkle evenly with pepper. 

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