2 lbs beef, cut in one inch piece cubes
¼ cup oil
8 cups of water
½ cup chopped leek
½ cup peas
1 cup chopped cabbage
1 cup diced carrot
1 cup diced zucchini
1 corn, cut in 1- inch slices
2 medium size white potatoes, diced
1 cup pasta (penne, rigatoni, fusilli or bow ties)
1/3 cup farmers cheese (ricotta or feta)
½ tsp crushed garlic
¾ cup grated Parmesan cheese
¼ cup chopped basil
¼ cup olive oil
Blend Pesto ingredients together until smooth: basil, olive oil, 2 tablespoons of Parmesan cheese, salt and pepper. Set aside.
In a large pot saute garlic in oil and brown beef.
Pour water, salt and pepper. Bring to a boil and cook until meat is tender.
Incorporate vegetables, potatoes and corn. Reduce heat and cook until almost done.
Add pasta, and cook for 5 minutes more or until pasta is done, stirring frequently.
Finally add pesto and season to taste.
Serve with grated Parmesan cheese on top.