Three Vegetable Penne With Tarragon Basil Pesto Recipes

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



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

This is a recipe by Rachel Ray that I made for dinner. I love pesto, and this one turns out nice. I used the regular green beans available at my grocery store.

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

THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO



Three Vegetable Penne with Tarragon-Basil Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound penne or whole-wheat penne rigate pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
2 handfuls, 1/4 pound, haricots verts (thin green beans) trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup chopped tarragon leaves (10 to 12 stems)
1 lemon, zested
Handful flat-leaf parsley
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus more to pass at table
Coarse 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. ;

THREE-VEGETABLE PENNE WITH TARRAGON-BASIL PESTO



Three-Vegetable Penne With Tarragon-Basil Pesto image

Make and share this Three-Vegetable Penne With Tarragon-Basil Pesto recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

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.

Nutrition Facts : Calories 739.2, Fat 29.2, SaturatedFat 5.2, Cholesterol 7.2, Sodium 196, Carbohydrate 97.6, Fiber 7.6, Sugar 4, Protein 24.6

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