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   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
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