Ingredients
¼ cup extra-virgin olive oil
2 large shallots or 1 small onion, thinly sliced
2 celery stalks, thinly sliced
Kosher salt and black pepper
2 tablespoons minced fresh ginger (optional)
2 tablespoons minced garlic
2 quarts low-sodium chicken or vegetable stock
1 cup ditalini or other small shaped pasta (about 5 ounces)
8 ounces asparagus, trimmed and sliced into 1/2-inch pieces (1 1/2 cups), thinly sliced zucchini or chopped broccoli
1 cup fresh or frozen peas
5 ounces baby kale, baby spinach or torn spinach (about 4 cups)
Storebought pesto and grated Parmesan, for serving
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