3 Veggie Penne With Tarragon Basil Pesto Rachael Ray Recipe

Ingredients for 3 Veggie Penne With Tarragon Basil Pesto Rachael Ray

• Penne Rigate
• Salt
• 1 bunch asparagus, trimmed and cut into 2-inch pieces on an angle
• 1 medium zucchini, cut into matchstick shapes
• French Haricots Vert
• 1/4 cup pine nuts
• Fresh Basil
• Tarragon Leaf
• 1/4 cup packed fresh parsley leaves
• Lemon, Zest Of
• Garlic Clove
• Parmigiano Reggiano Cheese
• Fresh Coarse Ground Black Pepper
• Extra Virgin Olive Oil

How to Make 3 Veggie Penne With Tarragon Basil Pesto Rachael Ray

1. Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente, reserving about 1 cup of pasta water before draining.
2. While pasta cooks, toast pine nuts in a small dry skillet over medium heat until golden brown (about 3-5 minutes). Set aside to cool.
3. Add asparagus, zucchini, and green beans to the pasta during the last 5 minutes of cooking time.
4. Meanwhile, combine toasted pine nuts, basil, tarragon, parsley, lemon zest, garlic, Parmesan cheese, salt, and pepper in a food processor.
5. With the food processor running, slowly drizzle in the olive oil until a smooth pesto forms.
6. Drain the pasta and vegetables, reserving about 1 cup of pasta cooking water.
7. Add the drained pasta and vegetables to the pesto. Add a ladle or two of the hot pasta water to thin the pesto to your desired consistency.
8. Toss to coat everything evenly.
9. Taste and adjust seasoning with salt and pepper as needed.
10. Serve immediately, topped with extra grated Parmesan cheese.