Green Vegetable Soup with Pesto

For the pesto: Rinse herbs, pat dry and pluck off leaves. Peel garlic, chop coarsely and process with the herb leaves and oil in a blender to make a creamy pesto. Stir in Parmesan cheese and season with salt, pepper and a dash of lemon.

For the soup: Cook pasta in boiling salted water until al dente, drain, rinse and then drain well. Peel asparagus, remove ends, cut spears into 4 cm (approximately 1 1/2 inch) long pieces and cook for 6 minutes in boiling water with a pinch of salt, sugar and a dash of lemon. Drain, plunge into ice cold water, drain well and halve lengthwise.

Rinse and trim beans, cut in thirds and blanch for 3-4 minutes in boiling salted water. Also drain, rinse and drain.

Cut leek lengthwise, rinse off thoroughly, shake dry, trim and cut into thin rings.