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Ingredients
1 c. dried green or yellow split peas                      
1 c. thinly sliced zucchini
1 – 14 ½ oz. can chicken broth                             
1 c. chopped scallions
2 ½ c. water                                                                
Grated Parmesan cheese (garnish)
3 T. basil pesto                                                                
Croutons (garnish)
 
Directions
Combine peas, broth, and water in a large saucepan; bring to a boil. Reduce heat, cover, and simmer about 35 to 45 minutes, or until peas are soft. Stir in pesto, zucchini, and scallions and simmer 5 to 10 minutes longer. Season to taste with salt, pepper and lemon juice. Serve with croutons and grated Parmesan cheese to sprinkle over soup.
 
“Generously sprinkled  fresh Parmesan cheese and crisp,  garlicky croutons complete this unusual split pea soup.”