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Penne Vegetables 02

Make Penne Vegetables 02 at home with Haricots Verts Stemmed, Garlic, Parmigiano Reggiano, and Extra Virgin Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 lb
• 1 clove
• 1/2 cup
• 1/3 cup

Method (preview)

1. 1

   Heat a large pot of water to boil for pasta.

2. 2

   Salt the water and add pasta to cook to al dente.

3. 3

   Cut asparagus spears into 2-inch pieces on an angle.

4. 4

   Cut zucchini into matchsticks.

5. 5

   Cut haricots verts or green beans into 2-inch pieces on an angle.

6. 6

   Add vegetables to pasta after penne has been cooking about 5 minutes.

7. 7

   Cook vegetables and pasta together 2 minutes.

8. 8

   While pasta cooks, toast pine nuts in a small pan until golden, then cool.

9. 9

   Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor.

10. 10

    Scrape pesto into large, shallow serving dish.

11. 11

    Add a ladle of hot pasta water to the pesto.

12. 12

    Drain penne and vegetables and add immediately to pesto.

13. 13

    Toss to coat pasta and vegetables evenly.

14. 14

    Adjust salt and pepper, to taste. Serve with extra grated cheese passed at table.