Instructions

1. Finally slice the celery and chop the spring onions and garlic. Cut the green beans into 3 cm pieces.
2. Heat the olive oil in a large saucepan and gently cook the celery and the spring onion for 5 minutes. Add the garlic and cook for another minute or so.
3. Meanwhile, cut the potatoes into 2cm cubes and break the spaghetti into 3 pieces
4. When the vegetables are soft, add the potatoes, then stir for a few seconds. Add the stock and bring to the boil.
5. Add the torn spaghetti bits and cook for 5 minutes.
6. Add the frozen beans and peas and bring to the boil again. Add the chopped green beans and cook for another 3-5 minutes, until the veggies are tender and spaghetti is cooked.
7. Turn off the heat and stir in the pesto and chopped parsley.
8. Serve immediately with a squeeze of lemon juice.