Step-by-Step Instructions

1. Boil kettle and prepare pans

   3 min

   Boil your kettle. Take out a small saucepan for the pasta and a deep frying pan, or a large, wide saucepan, to make the minestrone in.

   Equipment: kettle, small saucepan, deep frying pan or large wide saucepan

2. Cook spelt conchiglietti pasta

   12 min

   Fill your small saucepan with boiling water from the kettle, place it over medium heat, and bring it back to a boil. Once boiling, add a generous amount of salt, followed by the spelt conchiglietti pasta. Cook until al dente, about 10–12 minutes. Drain and set aside.

   Equipment: small saucepan, colander

3. Sauté asparagus and cook minestrone

   13 min

   Remove the woody ends of the asparagus spears and slice them into bite-sized pieces. Place your larger pan over medium heat and add a drizzle of oil. Once hot, add the sliced asparagus and sauté for 5 minutes, or until tender but still al dente. Remove from the pan and set aside. STEP 3 Using the same pan over medium heat, add the spring minestrone with 200 ml of water (double the volume for the 4 person portion) and the drained butter beans . Simmer for 3–4 minutes to soften the beans slightly, then add the peas and baby spinach. Cook for a further 2–3 minutes, until the spinach has wilted. Add the cooked conchiglietti pasta and asparagus , then remove from the heat. Stir through half of the wild garlic pesto and season to taste with salt and pepper.

   Equipment: knife, cutting board, deep frying pan or large wide saucepan

4. Garnish and serve minestrone

   3 min

   To serve, divide the minestrone between bowls and finish with a drizzle of the remaining wild garlic pesto and some finely sliced red chilli for a little kick. Enjoy!

   Equipment: bowls, knife, cutting board