Low FODMAP pesto pasta soup (gluten free) - George Eats

Ingredients

• 50 g butter
• 1 1/2 tablespoons freshly cracked pepper (I did mine in the mortar and pestle for speed)
• 8-10 cups (2 - 2.5 litres) of stock
• 1 X 300 g packet of short gluten free pasta (I used Green Olive Organics Penne)
• 2 large bunches of basil
• 3 large handfuls of greens (I used spinach)
• 1/2 cup (125ml) pasta water (you’ll take this from the stock)
• Juice of 1 lemon (or 4 tablespoons lemon juice)
• 100 g freshly and finely grated pecorino
• 1 tablespoon peas per person (or whatever veg you like)
• Extra basil
• Extra cracked pepper
• Lactose free cream or coconut yoghurt