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Ingredients

• 1/3 cup walnuts
• 2 cups lightly packed baby arugula
• 1 garlic clove, minced
• 4 Tbs. extra-virgin olive oil
• 1/2 tsp. kosher salt
• Freshly ground pepper, to taste
• ;
• 2 leeks, about 1 lb. total
• 3 Tbs. extra-virgin olive oil
• 3 carrots, peeled and finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, minced
• 1 tsp. minced fresh rosemary
• 4 cups low-sodium chicken or vegetable broth
• 2 large ripe tomatoes, seeded and chopped
• One 2-inch piece Parmigiano-Reggiano rind
• 2 tsp. kosher salt, plus more, to taste
• 1/2 cup orzo
• 1/2 lb. green beans, cut into 1 1/2-inch lengths
• 1 zucchini, cut into 3/4-inch chunks
• Freshly ground pepper, to taste

Description

A Piece Of Parmigiano-Reggiano Rind Simmered Slowly In A Broth Releases The Rich, Savory Character Of The Cheese Itself Into The Liquid. The Result Is A Deep, Incredibly Complex Background Against Which Summer Vegetables And Peppery Arugula Pesto Really

Williams-Sonoma