3 Veggie Penne With Tarragon Basil Pesto Rachael Ray

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This is a recipe by rachel ray that i made for dinner. I love pesto, and this one turns out nice. I used the regular green beans available at my grocery store.

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Steps

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Heat a large pot of water to boil for pasta.

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Salt the water and add pasta to cook to al dente or , with a bite to it.

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Cut asparagus spears into 2-inch pieces on an angle.

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Cut zucchini into matchstick shapes.

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Cut haricots verts or green beans into 2-inch pieces on an angle.

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Add vegetables to pasta after penne has been cooking about 5 minutes.

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Cook veggies and pasta together 2 minutes.

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While pasta cooks , toast pine nuts in a small pan until golden , then cool.

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Place nuts , basil , tarragon , parsley , lemon zest , garlic , cheese and a little salt and pepper in a food processor.

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Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.

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Scrape pesto into large , shallow serving dish.

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Add a ladle of hot , starchy pasta water to the pesto.

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Drain penne and veggies and add immediately to pesto.

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Toss to coat pasta and vegetables evenly.

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Adjust salt and pepper , to taste.

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Serve with extra grated cheese to pass at table.

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Ingredients

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penne rigate, salt, asparagus, zucchini, french haricots vert, pine nuts, fresh basil, tarragon leaf, parsley, lemon, zest of, garlic clove, parmigiano-reggiano cheese, fresh coarse ground black pepper, extra virgin olive oil