Best Three Vegetable Penne With Tarragon Basil Pesto Recipes

3 Veggie Penne With Tarragon-Basil Pesto (Rachael Ray) image

Provided by Queen of Harts

Categories Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb penne rigate (with lines)
salt
1/2 lb asparagus, trimmed of tough ends
1 small zucchini
1/4 lb french French haricots vert (thin green beans)
1/4 cup pine nuts
1 cup fresh basil, 20 leaves
1/2 cup tarragon leaf, from 10 to 12 stems
1 tablespoon parsley
1 lemon, zest of
1 garlic clove
1/2 cup grated parmigiano-reggiano cheese, plus more
parmigiano-reggiano cheese, to pass at table
fresh coarse ground black pepper
1/3 cup extra virgin olive oil, eyeball it

Steps:

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.

Nutrition Facts : Calories 721, Fat 28.8, SaturatedFat 5.1, Cholesterol 7.2, Sodium 192.3, Carbohydrate 94.2, Fiber 6.6, Sugar 5.9, Protein 23.3

Mixed Herb Pesto Penne image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup fresh basil leaves
1/2 cup fresh flat-leaf parsley leaves
1/3 cup grated Parmigiano-Reggiano
1/4 cup fresh mint leaves
1/4 cup pine nuts
About 2 tablespoons fresh thyme leaves
2 cloves garlic, grated or made into a paste
Juice of 1/2 lemon
Salt and freshly ground pepper
About 1/2 cup EVOO
1 pound penne pasta
1 small russet potato, peeled and diced into 1/4-inch cubes
1/3 pound haricots verts, trimmed and cut into thirds

Steps:

Place the basil, parsley, cheese, mint, pine nuts, thyme, garlic and lemon juice in a food processor and season with salt and pepper. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. Transfer to a large bowl.
Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Add the potatoes and cook for 1 more minute. Add the haricots verts and cook until the pasta is al dente, 2 to 3 more minutes. Reserve 1 cup of the cooking water and add it to the pesto. Drain the pasta, then add it to the bowl with the pesto and toss to coat.