Butterflies With Pesto

Preparation:

Preparation: Chop carrots, potatoes, onion and season in a saucepan with three tablespoons of oil. Cover with a liter and a half of water and cook for 20 minutes. Add the pesto and the cleaned whole green beans. When they become tender, add the pasta and cook. Remove from the heat, sprinkle the soup with grated cheese, mix and let it rest for a few minutes before serving. It is a soup with a fresh and aromatic flavour. You don't need salt, since the pesto is already tasty but, if necessary, adjust according to your taste.