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Three-Vegetable Penne With Tarragon-Basil Pesto Recipe

March 13th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post


  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


  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.

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