Prepare all your vegetables by cutting them all in to small pieces (the smaller the pieces, the faster they will cook, each to their own but I like a chucky consistence)

Place all if the vegetables ( besides tomatoes and peas) into a large pot, over medium heat and a splash of olive oil, sauté until soft.

Once soft, turn down the heat to medium, add tomatoes, peas, pasta ( broken into little pieces), stock and water.

Cook, stiring occasionally until pasta and vegetables are cooked through.

Stir through pesto, plate into bowls and top with shaved Parmesan and chives .

Enjoy!