Peas and Potato Soup with Tarragon Pesto recipe for managing PCOS and pregnancy on Fertility Chef

Ingredients

• Soup
• 2 tablespoons extra-virgin olive oil
• 1/4 pound pancetta or bacon, finely diced, optional
• 2 onions, chopped
• 4 cloves garlic, chopped
• 2 large starchy potatoes, peeled and diced 1/2-inch
• Salt and freshly ground black pepper
• 1 large head escarole, cleaned and chopped
• A few grates nutmeg
• 1 quart chicken or vegetable stock-in-a-box
• 3 cups water
• 2 cups frozen peas
• 1/4 cup ditalini pasta
• Pesto
• 1 small bunch or packaged tarragon, leaves picked, about 3/4 to 1 cup loosely packed
• A generous handful flat-leaf parsley
• 3 to 4 tablespoons toasted pine nuts or shelled pistachio nuts
• 1 clove garlic, grated or flattened into paste
• 1 lemon, zested and juiced (1 tablespoon)
• 1/3 cup extra-virgin olive oil
• About 1/4 to 1/3 cup grated Parmigiano-Reggiano