Three-Vegetable Penne with Tarragon-Basil Pesto
With veggies and pasta in one dish, there’s no need to make any sides—plus, you only have to wash one pot!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente; it should still have a bite to it. Cut the asparagus spears on an angle into 2-inch pieces. Cut the zucchini into matchsticks. Cut the haricots verts or green beans 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.
Step 2
While the pasta is working, toast the pine nuts in a small dry skillet until golden, then cool. Place the nuts, basil, tarragon, parsley, lemon zest, garlic, 1/2 cup of cheese, and a little salt and pepper in a food processor. Turn the processor on and stream in the EVOO until a thick sauce forms.
Step 3
Scrape the pesto into a large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain the penne and veggies and immediately add them to the pesto. Toss to coat the pasta and vegetables evenly. Adjust the salt and pepper to taste. Serve with extra grated cheese to pass at the table.
