Boil split peas (and dried leeks, if using) in water for 40 minutes. Add potatoes and simmer 15 minutes.
Meanwhile, sauté the carrot (and fresh leeks, if using) in oil until almost cooked. Blanch green beans if using fresh. After the potatoes have simmered 15 minutes, add the sautéed vegetables, green beans, and pasta. Add additional water if desired to thin the soup. Simmer 10 minutes more. Add the pesto to 1 cup of the soup broth in a small bowl and blend. Stir this mixture into the soup. Add pepper (and salt to taste if desired).
Return to Recipe Menu