Mixed Herb Pesto Penne

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 cup fresh basil leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/3 cup grated Parmigiano-Reggiano
  • 1/4 cup fresh mint leaves
  • 1/4 cup pine nuts
  • About 2 tablespoons fresh thyme leaves
  • 2 cloves garlic, grated or made into a paste
  • Juice of 1/2 lemon
  • Salt and freshly ground pepper
  • About 1/2 cup EVOO
  • 1 pound penne pasta
  • 1 small russet potato, peeled and diced into 1/4-inch cubes
  • 1/3 pound haricots verts, trimmed and cut into thirds
Directions

Place the basil, parsley, cheese, mint, pine nuts, thyme, garlic and lemon juice in a food processor and season with salt and pepper. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. Transfer to a large bowl.

Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Add the potatoes and cook for 1 more minute. Add the haricots verts and cook until the pasta is al dente, 2 to 3 more minutes. Reserve 1 cup of the cooking water and add it to the pesto. Drain the pasta, then add it to the bowl with the pesto and toss to coat.

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    Recipe courtesy of Guy Fieri