Ingredients for 3 Veggie Penne With Tarragon Basil Pesto Rachael Ray
- 1 pound Penne Rigate
- Salt, to taste
- 1 bunch Asparagus, trimmed and cut into 1-inch pieces
- 1 medium Zucchini, quartered lengthwise and sliced
- 1/2 pound French Haricots Vert, trimmed
- 1/4 cup Pine Nuts
- 1/2 cup packed Fresh Basil leaves
- 2 tablespoons Fresh Tarragon leaves
- 1/4 cup Fresh Parsley leaves
- Lemon, Zest Of
- 2 Garlic Cloves, peeled
- 1/2 cup grated Parmigiano Reggiano Cheese, plus more for serving
- Fresh Coarse Ground Black Pepper, to taste
- 1/2 cup Extra Virgin Olive Oil
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How to Make 3 Veggie Penne With Tarragon Basil Pesto Rachael Ray
- 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.
- 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.
- Add asparagus, zucchini, and green beans to the pasta during the last 5 minutes of cooking time.
- Meanwhile, combine toasted pine nuts, basil, tarragon, parsley, lemon zest, garlic, Parmesan cheese, salt, and pepper in a food processor.
- With the food processor running, slowly drizzle in the olive oil until a smooth pesto forms.
- Drain the pasta and vegetables, reserving about 1 cup of pasta cooking water.
- 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.
- Toss to coat everything evenly.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, topped with extra grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
23g
Fat
25g
Carbs
31g
