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Method
Step 1
Use a mandolin or a vegetable peeler to peel zucchini lengthways into ribbons. Thinly slice ribbons lengthways.
Step 2
Heat the oil in a large saucepan over medium heat. Add the leek and garlic and cook, stirring, for 3 mins or until leek softens. Transfer to a bowl.
Step 3
Add the stock, 2 cups (500ml) water and chicken to the pan. Bring to the boil. Reduce heat to low and simmer for 10 mins or until chicken is cooked. Transfer chicken to a chopping board and coarsely shred.
Step 4
Add the pasta to the stock and cook for 5 mins. Add leek mixture, zucchini, asparagus and peas. Cook for 5 mins or until the vegetables are tender and the pasta is al dente. Stir in the chicken.
Step 5
Meanwhile, to make the pesto, process basil, parsley, garlic, almonds, parmesan and lemon rind in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined.
Step 6
Divide the soup among serving bowls. Top with dollops of pesto and sprinkle with lemon zest.
