THREE-VEGETABLE PENNE WITH TARRAGON-BASIL PESTO

Three-Vegetable Penne With Tarragon-Basil Pesto image

Provided by ratherbeswimmin

Categories Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

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salt
1 lb penne rigate
1/2 lb asparagus, tough ends trimmed
1 small zucchini
1/4 lb French haricots vert, stem ends trimmed (or regular green beans)
1/4 cup pine nuts
1 cup fresh basil
1/2 cup fresh tarragon
2 -3 tablespoons fresh flat-leaf parsley, chopped
1 lemon, zest of
1 garlic clove, peeled
1/2 cup grated parmigiano-reggiano cheese
coarse black pepper
1/3 cup extra virgin olive oil

Steps:

Bring a large pot of water to a boil; salt the water, than add in the pasta; cook to al dente.
Cut the asparagus spears on an angle into 2-inch pieces; cut the zucchini into matchsticks.
Cut the haricots verts on an angle into 2-inch pieces.
Add the vegetables to the pot with the pasta after the penne has been cooking for about 5 minutes; boil the veggies and pasta together for 2 minutes.
While the pasta is cooking, toast the pine nuts in a small dry skillet until golden, then cool.
Place the nuts, basil, tarragon, parsley, lemon zest, garlic, ½ cup of cheese and a little salt and pepper in a food processor.
Turn the processor on and stream in the olive oil until a thick sauce forms.
Scraped the pesto into a large shallow serving dish; add a ladle of hot, starchy pasta water into the pesto.
Drain penne and veggies; then immediately add them to the pesto.
Toss to coat the pasta and vegetables evenly.
Season to taste w/ salt and pepper.
Serve with extra grated cheese, if desired.