Vegetable Soup with Green Pesto

For the pesto: combine all ingredients in a blender and puree, season to taste. For the soup: place zucchini, potatoes, shallots, carrots, tomatoes, green beans, peas, tomato paste, sugar, salt and pepper and vegetable stock into pressure cooker. Parboil, with a closed lid, at high temperature until valve rises. Reduce temperature and cook soup for 10 more minutes. Cook noodles in boiling salted water until al dente. Remove pressure cooker from heat and wait until valve has fallen down. Open the lid carefully and add noodles to soup, season with salt and pepper.