Green Minestrone with Wild Garlic Pesto

Ingredients

• 3 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 sticks celery, finely chopped
• 4 cloves garlic, finely chopped
• 1 sprig rosemary, leaves picked
• 4 sprigs thyme, leaves picked
• 1 1/2 litres vegetable stock
• 2 medium potatoes, peeled and cut into 1cm cubes
• 200g Northern Pasta Co Conchigliette
• 1 Parmesan rind (optional)
• 400g tin of white beans
• 200g asparagus, trimmed
• 100g baby spinach
• 50g peas or broad beans
• Salt and freshly ground black pepper
• 150g wild garlic leaves, washed
• 50g grated Parmesan
• 1 garlic clove
• 1 lemon, juice only
• 50g pine nuts, toasted
• 150ml olive or rapeseed oil