Today was such a quintessential early Spring day (well technically it's still winter but that's no matter) it's mid March the temperatures are fluctuating from just above to just below freezing. Things are starting to slowly melt, the days are getting longer and we all have that itch to start workoing on things again.
Today I spent the morning planning some painting and refurnising projects for this summer, and the afternoon was spent rearranging our living room and some deep spring cleaning.
This is a great meal for this time of year. It's still a warm and cozy one pot wonder that we all adore in the cold weather with the addition of spring vegetables, herbs, and varying shades of vibrant greens. I used a jarred pesto for this but if you have the time to make up your own it will just further bump up the freshness.
* break away from traditions and mix in some mint with your pesto.
1 medium white onion diced
2 stalks celery diced
4 medium carrots diced
2 cloves garlic minced
8 cups water
2 boulion cubes of vegetable stock
4 medium potatoes peeled and sliced
1 bundle asparagus, woody ends removed and cut into thirds
1 large handful snap peas, trimmed and cut in half
2 tablespoons prepared pesto sauce
2 cups frozen peas
Fresh mint leaves
Fresh Basil leaves
Heat a drizzle of olive oil in a heavy soul pot over medium heat.
Add onions, carrots, and celery. Sautée for 10 mins.
Add garlic and cook another 2 mins.
Add water and stock cubes, bring to a boil add potatoes then reduce to a simmer. Cook for 15 min
Add asparagus and snap peas and cook for another 5 mins.
Turn off heat. Stir in pesto sauce until combined and add peas. These will defrost in seconds.
Serve with grated Romano cheese and a few fresh basil and mints leaves ripped and sprinkled on top for extra freshness.
This is so simple to put together and really light but hearty. Don't forget to serve up some good dunking bread on the side!