Step 1

Use a mandolin or a vegetable peeler to peel zucchini lengthways into ribbons. Thinly slice ribbons lengthways.

Step 2

Heat the oil in a large saucepan over medium heat. Add the leek and garlic and cook, stirring, for 3 mins or until leek softens. Transfer to a bowl.

Step 3

Add the stock, 2 cups (500ml) water and chicken to the pan. Bring to the boil. Reduce heat to low and simmer for 10 mins or until chicken is cooked. Transfer chicken to a chopping board and coarsely shred.

Step 4

Add the pasta to the stock and cook for 5 mins. Add leek mixture, zucchini, asparagus and peas. Cook for 5 mins or until the vegetables are tender and the pasta is al dente. Stir in the chicken.

Step 5

Meanwhile, to make the pesto, process basil, parsley, garlic, almonds, parmesan and lemon rind in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined.

Step 6

Divide the soup among serving bowls. Top with dollops of pesto and sprinkle with lemon zest.