200gmixed green vegetable(we used asparagus, broad beans and spring onions)
700mlhot vegetable stock
140gcooked pasta(spaghetti works well, chopped into small pieces)
215gcan butter beansrinsed and drained
3tbspgreen pesto
Instructions
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.