Three Vegetable Penne With Tarragon-Basil Pesto

September 19, 2008

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound penne rigate (with lines) pasta

Salt -- as needed

1/2 pound asparagus -- tough ends trimmed

1 small zucchini

1/4 pound haricots verts (thin green beans) -- stem ends trimmed

1/4 cup pine nuts

1 cup basil - (20 leaves)

1/2 cup tarragon leaves from 10 to 12 stems

1 handful flat-leaf parsley

1 lemon -- zested

1 garlic clove

1/2 cup grated Parmigiano-Reggiano -- plus

more to pass at table

Coarsely-ground black pepper -- to taste

1/3 cup extra-virgin olive oil

Heat a large pot of water to boil for pasta. Salt the water

and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears

into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut

haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to

pasta after penne has been cooking about 5 minutes. Cook veggies and pasta

together 2 minutes.

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

Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little

salt and pepper in a food processor. Turn the processor on and stream in the

extra-virgin olive oil until thick sauce forms.

Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy

pasta water to the pesto. Drain penne and veggies and add immediately to

pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to

taste. Serve with extra grated cheese to pass at

table.

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