Three-Vegetable Penne With Tarragon-Basil Pesto

Rachael Ray

• Ready In: 45 mins
• Serves: 4

Ingredients

•  salt
• 1  lb  penne rigate
• 1⁄2 lb asparagus, tough ends trimmed
• 1  small zucchini
• 1⁄4 lb  French haricots vert, stem ends trimmed (or regular green beans)
• 1⁄4 cup pine nuts
• 1  cup fresh basil
• 1⁄2 cup fresh tarragon
• 2 -3  tablespoons fresh flat-leaf parsley, chopped
• 1  lemon, zest of
• 1  garlic clove, peeled
• 1⁄2 cup  grated parmigiano-reggiano cheese
•  coarse black pepper
• 1⁄3 cup extra virgin olive oil

Directions

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, ½ 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.