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Three Vegetable Penne With Tarragon-Basil Pesto

Three Vegetable Penne With Tarragon-Basil Pesto comes together with Penne Rigate, Salt, Asparagus Ends Trimmed, Zucchini, and Haricots Verts Stemmed. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingrediënten

• 1 lb
• Salt
• 1/2 lb
• 1
• 1/4 lb
• 1/4 cup
• 20
• 1/2 cup

Bereiding (voorbeeld)

1. 1

   Handful flat-leaf parsley 1 lemon, zested

2. 2

   Coarsely ground black pepper 1/3 cup extra-virgin olive oil

3. 3

   Heat a large pot of water to boil for pasta.

4. 4

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

5. 5

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

6. 6

   Cut zucchini into matchsticks.

7. 7

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

8. 8

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

9. 9

   Cook vegetables and pasta together 2 minutes.

10. 10

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

11. 11

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

12. 12

    Scrape pesto into large, shallow serving dish.

13. 13

    Add a ladle of hot pasta water to the pesto.

14. 14

    Drain penne and vegetables and add immediately to pesto.

15. 15

    Toss to coat pasta and vegetables evenly.

16. 16

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