Three Veggie Penne with Tarragon-Basil Pesto

⏱ 30 mins 🍽 4 serving(s) 🌶 italian 🏷 Penne

This Italian penne dish combines three fresh vegetables with a uniquely flavoured homemade pesto. The sauce blends basil, tarragon, parsley and lemon zest for a bright, herby finish. Tossed with hot pasta and a splash of starchy water, it creates a creamy, flavourful coating. Serve with extra Parmigiano-Reggiano cheese for a simple yet impressive vegetarian meal that comes together in about half an hour.

Three Veggie Penne with Tarragon-Basil Pesto

Ingredients

  • 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

Method

  1. Bring a large pot of salted water to a boil and cook the penne rigate until al dente.
  2. Slice the asparagus and haricots verts into 2-inch pieces on an angle, and cut the zucchini into matchsticks.
  3. After the pasta has cooked for about 5 minutes, add the prepared vegetables to the pot and cook together for 2 minutes.
  4. Toast the pine nuts in a small pan until golden, then set them aside to cool.
  5. Combine the cooled nuts, basil, tarragon, parsley, lemon zest, garlic, 1/2 cup of cheese, salt, and pepper in a food processor.
  6. Process the mixture while slowly pouring in the extra virgin olive oil until a thick pesto forms.
  7. Transfer the pesto to a large serving dish and stir in one ladle of the hot pasta cooking water.
  8. Drain the cooked pasta and vegetables and add them directly to the pesto, tossing everything to coat evenly.
  9. Season the dish with additional salt and pepper according to your preference.
  10. Serve immediately, offering extra grated Parmigiano-Reggiano cheese at the table.

Nutrition (per serving)

Sodium192300 mg

Recipe details

CategoryPenne
Cuisineitalian
AuthorQueen of Harts