INGREDIENTS

1. salt
2. 1lbpenne rigate
3. 1/2lbasparagus, tough ends trimmed
4. 1smallzucchini
5. 1/4lbFrench haricots vert, stem ends trimmed(or regular green beans)
6. 1/4cuppine nuts
7. 1cupfresh basil
8. 1/2cupfresh tarragon
9. 2-3tablespoonsfresh flat-leaf parsley, chopped
10. 1lemon, zest of
11. 1garlic clove, peeled
12. 1/2cup gratedparmigiano-reggiano cheese
13. coarse black pepper
14. 1/3cupextra-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.