Super Green Spring Minestrone With Asparagus, Regenerative Spelt Conchiglietti, & Wild Garlic Pesto

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil your kettle. Take out a small saucepan for the pasta and a deep frying pan, or a large, wide saucepan, to make the minestrone in.

STEP 2

Fill your small saucepan with boiling water from the kettle, place it over medium heat, and bring it back to a boil. Once boiling, add a generous amount of salt, followed by the spelt conchiglietti pasta. Cook until al dente, about 10–12 minutes. Drain and set aside.

STEP 3

Remove the woody ends of the asparagus spears and slice them into bite-sized pieces. Place your larger pan over medium heat and add a drizzle of oil. Once hot, add the sliced asparagus and sauté for 5 minutes, or until tender but still al dente. Remove from the pan and set aside.

STEP 3

Using the same pan over medium heat, add the spring minestrone with 200 ml of water (double the volume for the 4 person portion) and the drained butter beans. Simmer for 3–4 minutes to soften the beans slightly, then add the peas and baby spinach. Cook for a further 2–3 minutes, until the spinach has wilted. Add the cooked conchiglietti pasta and asparagus, then remove from the heat. Stir through half of the wild garlic pesto and season to taste with salt and pepper.

STEP 4

To serve, divide the minestrone between bowls and finish with a drizzle of the remaining wild garlic pesto and some finely sliced red chilli for a little kick. Enjoy!