Recipes : Three Vegetable Penne with Tarragon-Basil Pesto : Food Network

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Three Vegetable Penne with Tarragon-Basil Pesto
Recipe courtesy Rachael Ray

Ingredients
1 pound penne rigate (with lines) pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, haricots verts (thin green beans) trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
Handful flat-leaf parsley
1 lemon, zested
1 clove garlic

1/2 cup grated Parmigiano-Reggiano, plus more to pass at table
Coarsely ground black pepper
1/3 cup extra-virgin olive oil, eyeball it

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.