This was a moment of inspiration in my kitchen today. Since it was put together on the fly, the proportions are up to you. It was quite delicious, unsurprising since this is basically a permutation falling somewhere between pasta with pesto, and Minestrone, two of my family’s classic Genovese recipes.

Shallot

olive oil

chicken stock

potato

spaghetti

watercress

pesto

Chop shallot, saute in olive oil until wilted. Set aside. Add chicken stock and potato. Once the stock is boiling, add spaghetti, broken up small. Remove both from stock with a slotted spoon when just cooked, set aside. Add watercress and shallot, simmer until watercress is cooked. Blend with immersion blender or regular blender. Fold in pesto, adjust seasonings, then fold in cooked potatoes and pasta. Garnish with any or all of the following: grated Parmesean, chopped tomatoes, toasted pine nuts, shredded chicken.