Three Vegetable Penne with Tarragon-Basil Pesto Recipe

Name: Three Vegetable Penne with Tarragon-Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound penne or whole-wheat penne rigate pasta; Salt; 1/2 pound asparagus, trimmed of tough ends; 1 small zucchini; 2 handfuls, 1/4 pound, haricots verts (thin green beans) trimmed of stem ends; 1/4 cup pine nuts; 1 cup basil, 20 leaves; 1/2 cup chopped tarragon leaves (10 to 12 stems); Handful flat-leaf parsley; 1 lemon, zested; 1 clove garlic; 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus more to pass at table; Coarse black pepper; 1/3 cup extra-virgin olive oil, eyeball it

Servings: persons

1 pound penne or whole-wheat penne rigate pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
2 handfuls, 1/4 pound, haricots verts (thin green beans) trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup chopped tarragon leaves (10 to 12 stems)
Handful flat-leaf parsley
1 lemon, zested
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus more to pass at table
Coarse black pepper
1/3 cup extra-virgin olive oil, eyeball it

1
Heat a large pot of water to boil for pasta.
2
Salt the water and add pasta to cook to al dente or, with a bite to it.
3
Cut asparagus spears into 2 inch pieces on an angle.
4
Cut zucchini into matchstick shapes.
5
Cut haricots verts or green beans into 2-inch pieces on an angle.
6
Add vegetables to pasta after penne has been cooking about 5 minutes.
7
Cook veggies and pasta together 2 minutes.
8
While pasta cooks, toast pine nuts in a small pan until golden, then cool.
9
Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor.
10
Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.
11
Scrape pesto into large, shallow serving dish.
12
Add a ladle of hot, starchy pasta water to the pesto.
13
Drain penne and veggies and add immediately to pesto.
14
Toss to coat pasta and vegetables evenly.
15
Adjust salt and pepper, to taste.
16
Serve with extra grated cheese to pass at table.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 pound penne or whole-wheat penne rigate pasta, Salt, 1/2 pound asparagus, trimmed of tough ends, 1 small zucchini, and more.

Yes, Three Vegetable Penne with Tarragon-Basil Pesto 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.

Three Vegetable Penne with Tarragon-Basil Pesto

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