Potato, Pasta and Pesto Soup
by Tarla Dalal
Added to 22 cookbooks
This recipe has been viewed 18004 times
Fresh pesto, dominated by the flavour of basil, gives a refreshing touch to this dish.
- Heat the butter or olive oil in a pan, add the potatoes, carrots and onions and sauté for about 3 to 4 minutes.
- Add the milk, macaroni, 3 cups of hot water, salt and pepper and simmer for about 10 to 12 minutes until the pasta is cooked.
- Just before serving, reheat the soup, add the parsley, prepared pesto and mix well.
- Serve hot topped with cheese.
Nutrient values per
|Vitamin A||362 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||8.3 mg|
|Folic Acid||12.1 mcg|
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