Celebrate spring with this delicious veggie manestra. Lots of vegetables, but for me, not without little pancetta. For a nice kick ;)


  • 3 tbsp olive oil
  • 1 leek
  • 1 carrot
  • Little piece of celery root
  • 1 potato
  • 1 zucchini
  • 1 handful of peas
  • 70 gr corn
  • 45 gr pancetta
  • 170 gr cherry tomatoes
  • 2 pinches of salt
  • Little pepper
  • Pinch of dry sage
  • Pinch of dry basil
  • About 2 handful of small pasta ( I used Barilla’s Gramigna )
  • Parmigiano reggiano

Wash, peel and cut all the veggies.


Slice pancetta into small pieces.Heat olive oil over medium heat and saute leek, carrot, celery root and potato. Add zucchini, peas, corn and pancetta.


Stir a little and add cherry tomatoes. Season with salt and pepper. Add sage, basil and saute around 5 minutes all together. Pour 7-8 dcl of warm water over veggies and cook for 10 minutes over medium heat. Add pasta and cook for 20 minutes or less, depending how you like it, on low heat.


When cooked allow to rest for 15 minutes. Splash with olive oil and add some grated parmigiano reggiano.