👨🍳 Method
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1
Crush the garlic.
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2
Peel the potatoes, wash them, and cut into brunoise (small cubes).
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3
Chop the onion and celery finely.
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4
Cut the carrot into brunoise.
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5
Blanch the tomatoes, remove the seeds, and cut into brunoise.
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6
Top the green beans and cut into pieces.
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7
Cut the zucchini into brunoise.
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8
Heat the olive oil in a pan over moderate heat.
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9
Add the garlic, onion, celery, and carrot.
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10
Sauté for 5 minutes until the onion is soft and translucent, ensuring it does not brown.
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11
Add the potatoes, tomatoes, and broth.
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12
Bring to a boil and skim off any foam.
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13
Gather the basil into a bundle and tie it together.
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14
Add the basil bundle, lower the heat, and let the potatoes cook for 20 to 25 minutes.
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15
Meanwhile, prepare the pesto sauce.
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16
Stir in the beans, zucchini, green beans, and pasta, and simmer gently for another 10 minutes until the potatoes are tender.
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17
Taste and adjust seasoning with pepper and salt.
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18
Remove and discard the basil bundle.
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19
Serve with the pesto sauce.
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