Ingredients :
    2.2 lb (½ k) beef, cut in 1- inch pieces (2 cm)
    ¼ cup oil
    3 l water (8 cups)
    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 cm)
    2 medium size white potatoes, diced
    1 cup (6.5 oz) pasta (penne, rigatoni, fusilli or bow ties)
    1/3 cup farmers cheese (ricotta or feta)
    ½ teaspoon 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 pan sauté garlic in oil and brown beef.

Pour water, salt and pepper. Bring to a boil and cook until meat is tender.

Incorporate vegetables except potatoes and corn.

Reduce heat and cook until vegetables are almost done.

Add potatoes and pasta, and cook for 5 minutes more, stirring frequently.

Add corn. Continue cooking for 5 more minutes. Add cheese.

Finally add pesto and season to taste.

Serve with grated parmesan cheese on top.
        8 servings