2 Tbs olive oil
3 medium stalks of celery, finely chopped
1 large onion, finely chopped
1 clove garlic, crushed
1 bay leaf
Zest and juice of 2 lemons
1.2L good quality stock
1 cup frozen peas
4 stalks asparagus, chopped
1 cup quinoa penne (or any small pasta)
2 big handfuls baby spinach
2 Tbs pesto
1 Tbs Parmesan per serve
Salt and pepper to taste
Heat olive oil in a pot and add the chopped onion, celery and bay leaf.
Cook on a medium heat for 5-10 minutes, stirring regularly until the celery is soft and onion translucent.
Add garlic and stir through.
Cook for another minute before adding the lemons and stock. Heat until mixture is simmering and then add the pasta. Time the pasta according to instructions, once pasta has 5 minutes left to cook add in the peas and spinach.
Season to taste. At the end of cooking time, add in the pesto and stir through.
Serve immediately with a tablespoon of Parmesan for each bowl.
Photo Credits: Alimentary