Place the pistachios, basil, garlic, lemon juice and cheese in a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in the olive oil. Add a little more if necessary, depending on how “spreadable” you want your pesto to be. Add a big pinch of salt and pepper and pulse. Taste the pesto and add in more seasoning if needed. This will make extra pesto than needed, so store it sealed tightly in the fridge for up to a week.

Heat the butter and olive oil in a large stock pot over medium heat. Add the carrots, leeks, garlic and a big pinch of salt and pepper. Cook, stirring often, until the veggies soften.

Add in the stock (I start with 5 cups) and the parmesan rind. Bring the mixture to a boil, then reduce it to a simmer. Cover and simmer for 15 to 20 minutes.

After 20 minutes, add in the asparagus and cook for 5 minutes. Next, add in the peas and simmer for 5 minutes more. Finally, when ready to serve, add in the tortellini. Simmer for 4 to 5 minutes (or use the package instructions for boiling time) and serve immediately.

Top with parmesan cheese and a spoonful of the pistachio pesto. Stir it into the soup and enjoy!