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SERVES 4
1 onion, finely chopped
2 garlic cloves, crushed
2 tbsp olive oil
400g/14oz can chopped tomatoes
1.25 litres/2 pints/5 cups vegetable stock
320g/11oz courgettes, quartered lengthways and thinly sliced
80g/2¾oz vermicelli, broken into short lengths, or soup pasta
2 tbsp pesto
salt and freshly ground black pepper
Parmesan cheese shavings, to scatter
Gently fry the onion and garlic in the oil for 4 minutes. Add the tomatoes and stock and bring to the boil. Reduce the heat, cover and simmer gently for 15 minutes. Add the courgettes and simmer for 5 minutes, then add the pasta and cook for 2–4 minutes until the pasta and courgettes are tender. Stir in the pesto, season to taste with salt and pepper and serve scattered with Parmesan shavings.