Categories: Soup

Ingredients

• 1 lb. potatoes
• 3 slices pancetta, chopped
• 2 tbsp olive oil
• 1 lb. onions, finely chopped
• 2 1/2 cups chicken stock
• 2 1/2 cups milk
• 3 1/2 oz. dried conchigliette
• 2/3 cup heavy cream
• 2 tbsp chopped fresh flat-leaf parsley
• Salt and pepper
• Parmesan cheese shavings, to serve
• Pesto:
• 1 cup fresh flat-leaf parsley
• 2 garlic cloves, chopped
• 1/3 cup pine nuts
• 2 tbsp chopped fresh basil
• 1/2 cup grated Parmesan
• 2/3 cup olive oil

Directions

1. To make the pesto, put all of the ingredients in a food processor and process for 2 minutes.

2. Peel the potatoes and finely chop.

3. Cook the pancetta in a large saucepan over medium heat for 4 minutes. Add the oil, potatoes and onions and cook, stirring constantly, for 12 minutes.

4. Add the stock and milk to the pan, bring to a boil and simmer for 10 minutes.

5. Add the pasta and simmer for an additional 10 to 12 minutes, or as directed.

6. Stir in the cream and simmer for 5 minutes. Add the chopped parsley and 2 tbsp of the pesto. Season with salt and pepper to taste.

7. Ladle the soup into serving bowls and serve with Parmesan shavings.

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