Prep 30 mins
Cook 0 mins
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.
- 1 lb penne rigate (with lines)
- 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
- 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.
Lovely tarragon lemon basil pesto which goes fantastically well with the asparagus in the recipe.