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Peas And Potato Soup With Tarragon Pesto

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main-dish soups low carb easter lunch italian


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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


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

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