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: salt; 1 lb penne rigate; 12 lb asparagus, tough ends trimmed; 1 small zucchini; 14 lb French haricots vert, stem ends trimmed (or regular green beans); ¼ cup pine nuts; 1 cup fresh basil; ½ cup fresh tarragon; 2 -3 tablespoons fresh flat-leaf parsley, chopped; 1 lemon, zest of; 1 garlic clove, peeled; ½ cup grated parmigiano-reggiano cheese; coarse black pepper; ⅓ cup extra virgin olive oil

Servings: persons

salt
1 lb penne rigate
12 lb asparagus, tough ends trimmed
1 small zucchini
14 lb French haricots vert, stem ends trimmed (or regular green beans)
¼ cup pine nuts
1 cup fresh basil
½ cup fresh tarragon
2 -3 tablespoons fresh flat-leaf parsley, chopped
1 lemon, zest of
1 garlic clove, peeled
½ cup grated parmigiano-reggiano cheese
coarse black pepper
⅓ cup extra virgin olive oil

1
Bring a large pot of water to a boil; salt the water, than add in the pasta; cook to al dente.
2
Cut the asparagus spears on an angle into 2-inch pieces; cut the zucchini into matchsticks.
3
Cut the haricots verts on an angle into 2-inch pieces.
4
Add the vegetables to the pot with the pasta after the penne has been cooking for about 5 minutes; boil the veggies and pasta together for 2 minutes.
5
While the pasta is cooking, toast the pine nuts in a small dry skillet until golden, then cool.
6
Place the nuts, basil, tarragon, parsley, lemon zest, garlic, 1/2 cup of cheese and a little salt and pepper in a food processor.
7
Turn the processor on and stream in the olive oil until a thick sauce forms.
8
Scraped the pesto into a large shallow serving dish; add a ladle of hot, starchy pasta water into the pesto.
9
Drain penne and veggies; then immediately add them to the pesto.
10
Toss to coat the pasta and vegetables evenly.
11
Season to taste w/ salt and pepper.
12
Serve with extra grated cheese, if desired.

685

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: salt, 1 lb penne rigate, 12 lb asparagus, tough ends trimmed, 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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