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1
Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan.
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2
Add the pancetta, if using, the onions and the garlic.
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3
Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste.
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4
Cover the pan and cook for 5 minutes more, stirring occasionally.
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5
Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes.
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6
Stir in the stock and water and bring the soup to a boil.
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7
Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool.
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8
Store for a make-ahead meal.
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9
Bring the soup, covered, to a boil over medium-high heat.
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10
Add the peas and ditalini and cook to al dente, about 7 to 8 minutes.
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11
Turn off the heat and serve in shallow bowls garnished with pesto.
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12
Pesto:
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13
Put the herbs into food processor along with the nuts and grated garlic.
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14
Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese.
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15
Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning.
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16
Cover and store in the refrigerator.
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17
Bring to room temp when ready to use.
