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Three Vegetable Penne with Tarragon-Basil Pesto Recipe

Three Vegetable Penne with Tarragon-Basil Pesto

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

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  • on August 18, 2011

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    This recipe was really delicious! I did make a few changes based on previous reviews. I put in about half of the amount of tarragon, which seemed to be the perfect amount, and made up for it by adding in a little bit more basil. I used 3 garlic cloves, since I LOVE garlic, and I did use the zest of a whole lemon plus some of the juice. It was not too lemony for me. Also, since it is late summer, I substituted halved cherry tomatoes for the asparagus and used both yellow squash and zucchini. For me, it was not an expensive recipe, as I had zucchini and all of the herbs in my garden. Picked up cherry tomatoes and green beans at the farmers market. I added more veggies than the recipe called for, which really bulked it up and I was able to take it to work for a few days. If eating at as leftovers, it is best to heat it up for just a minute in the microwave or set it out ahead of time to let it come to room temperature. It turned out really great and I will definitely be making it again!

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  • on February 17, 2011

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    Great! Used dried Tarragon b/c couldn't find fresh in the winter and used regular green beans. Cooked the pasta with the veggies longer than recommended until they were tender. Enjoyed very much!

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  • on December 20, 2009

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    I changed it alot.. I didn't use the green beans, and I added some hot italian sausage. And for the basil pesto I just added some from a jar that's already made up. So no tarragon. I think it'd be good with spinach too.

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  • on June 19, 2009

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    this was really good. Nice easy way to get great green vegetables too.

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  • on May 02, 2009

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    i made this for my sister and brother in law, and they loved it! my sister has a herb garden and the fresh herbs made it even better!! we were taking how we can add different kind of veggies in the summer time and the winter time.. it's a very good dish and very easy to make!

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  • on April 30, 2009

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    holy tarragon! everything works, great flavor combination, but overwhelmed completely by the strength of the herb!! easy to make and makes enough for at least 6 people. will be eating this all week! would use about half the amount of tarragon next time.

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  • on April 07, 2009

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    The recipe is delicious, but next time I will use less tarragon - its flavor overcomes the other ingredients...

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  • on January 27, 2009

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    I made this recipe tonight for dinner using what I had in the house. I did not have any tarragon but did put in the fresh parsley and dried basil along with all of the listed ingredients. I decided to add a chicken breast to the mix also and it was a HUGE HIT with out family! We all voted that we wanted to make it again and this will be one of our favorite recipes for sure! I am so glad that we have leftovers because they will certainly be eaten up tomorrow as well.

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  • on January 23, 2009

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    The dish was easy, but I did not care for the pesto, specifically the tarragon. If I make this again, I'll omit the tarragon and ad at least one more clove of garlic. Also, makes at least enough for six.

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  • on January 20, 2009

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    I made this last night - followed the recipe exactly, but used a blender instead of a food processor and whole wheat pasta. It came out really good and was super easy to make, BUT in the future I will use much less, if any at all, tarragon. The sauce had an overwhelmingly anisey smell/taste to it, which was from the tarragon. I think it would be better with just basil, which is how pesto is traditionally made. Plus, the amount of vegetables called for was not that much when mixed with the pound of pasta. I suggest using at least 1lb. of asparagus and maybe 4 or 5 zucchini, if you like veggies.

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