Mixed Herb Pesto Penne

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.