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

Recipe by Queen of Harts
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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