3 Veggie Penne With Tarragon Basil Pesto Rachael Ray Recipes

3 VEGGIE PENNE WITH TARRAGON-BASIL PESTO (RACHAEL RAY)

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.

THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO

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. ;

THREE-VEGETABLE PENNE WITH TARRAGON-BASIL PESTO

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.