3 Veggie Penne With Tarragon-Basil Pesto (Rachael R

Name: 3 Veggie Penne With Tarragon-Basil Pesto (Rachael Ray)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.
4
While pasta cooks, toast pine nuts in a small pan until golden, then cool.
5
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.
6
Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto.
7
Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste.
8
Serve with extra grated cheese to pass at table.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb penne rigate (with lines), salt, 1/2 lb asparagus, trimmed of tough ends, 1 small zucchini, and more.

Yes, 3 Veggie Penne With Tarragon-Basil Pesto (Rachael Ray) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions