Three Vegetable Penne With Tarragon Basil Pesto Recipes

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3 VEGGIE PENNE WITH TARRAGON-BASIL PESTO (RACHAEL RAY)



3 Veggie Penne With Tarragon-Basil Pesto (Rachael Ray) image

This is a recipe by Rachel Ray that I made for dinner. I love pesto, and this one turns out nice. I used the regular green beans available at my grocery store.

Provided by Queen of Harts

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb penne rigate (with lines)
salt
1/2 lb asparagus, trimmed of tough ends
1 small zucchini
1/4 lb french French haricots vert (thin green beans)
1/4 cup pine nuts
1 cup fresh basil, 20 leaves
1/2 cup tarragon leaf, from 10 to 12 stems
1 tablespoon parsley
1 lemon, zest of
1 garlic clove
1/2 cup grated parmigiano-reggiano cheese, plus more
parmigiano-reggiano cheese, to pass at table
fresh coarse ground black pepper
1/3 cup extra virgin olive oil, eyeball it

Steps:

  • Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it.
  • Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle.
  • Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.
  • While pasta cooks, toast pine nuts in a small pan until golden, then cool.
  • Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.
  • Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto.
  • Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste.
  • Serve with extra grated cheese to pass at table.

Nutrition Facts : Calories 721, Fat 28.8, SaturatedFat 5.1, Cholesterol 7.2, Sodium 192.3, Carbohydrate 94.2, Fiber 6.6, Sugar 5.9, Protein 23.3

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