Ingredients:
· 1 cup basil, coarsely chopped
· 2 tablespoons parmesan, shredded
· 1 tablespoon pine nuts
· 1 garlic clove, minced
· Olive oil, as needed
· 2 cups leeks, thinly sliced
· 2 small zucchini, sliced into half moons
· 4 cups chicken stock
· 8 ounces tortellini
· 3 cups fresh spinach, coarsely chopped
· 1 teaspoon lemon juice
· 1 cup frozen peas
· Salt & Pepper to taste
Directions:
1. Heat olive oil over medium in a soup pot. Add leeks and cook until softened. Stir in zucchini and add chicken stock. Let simmer for 15 minutes.
2. Pulse basil, cheese, pine nuts and garlic in a food processor until finely chopped. Add olive oil and process until smooth. Set aside until ready to serve.
3. After 15 minutes add tortellini, spinach, peas and lemon juice. Bring to a simmer until all ingredients are cooked through.
4. Serve topped with pesto. Enjoy!