Pea, Pancetta & Pasta Soup With Mint & Almond Pesto - Cuisine Magazine - From New Zealand to the Wor

Ingredients

• 1 tablespoon olive oil
• 4 rashers pancetta or 50g guanciale, chopped (optional)
• 25g butter
• 1 leek, thinly sliced
• 2 stalks celery, chopped
• 1.5 litres chicken stock
• a sprig of mint
• ⅓ cup (approx 75g) dried pasta (I used cinesi rigate)
• 2 cups frozen peas
• 50g baby spinach
• mint & almond pesto
• freshly grated parmesan, to serve
• 1 small clove garlic
• ¼ cup skin-on roasted almonds
• 1 handful mint leaves
• 1 tablespoon lemon juice
• 4 tablespoons extra virgin olive oil