In a food processor combine 1/2 cup fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup extra-virgin olive oil, and 1 garlic clove. Pulse until smooth, scraping down the sides of the bowl.

Cover and refrigerate until ready to serve.

In a large dutch oven over medium-high heat combine 7 cups of water, 2 cups of chicken broth, 8-ounces of chopped sugar snap peas, 1 medium chopped onion, 1 chopped carrot, 1 garlic clove slightly smashed, 1 1/2 teaspoon salt, and 2 bay leaves.
Bring to a boil and then reduce heat to medium-low and partially cover, simmer for 30 minutes.

Strain broth through a fine-mesh strainer and press vegetables with a spoon to get all the liquid out.

Set broth aside.

Slice the white and light green parts of 1 leek to 1/2-inch and place in a large bowl with water, wash thoroughly, and drain.

Drizzle 2 tablespoons of olive oil into the empty dutch oven and heat to medium.

Add the cleaned leek, 1 stalk of chopped celery, 1 chopped carrot, and 1/2 teaspoon of salt, and cook for 10 minutes until vegetables are soft.

Stir in 3 cloves of minced garlic and cook for 30 seconds.

Add the pea broth and bring to a simmer.

Stir in 1/2 cup of orecchiette pasta and cook for 5 minutes.

Stir in 8-ounces of chopped sugar snap peas, 1/2 cup of cup frozen peas, 8-ounces of trimmed and halved green beans, and cook for 3 more minutes.