Description
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.
Ingredients
- Penne Rigate
- Salt
- Asparagus
- Zucchini
- French Haricots Vert
- Pine Nuts
- Fresh Basil
- Tarragon Leaf
- Parsley
- Lemon, Zest Of
- Garlic Clove
- Parmigiano-reggiano Cheese
- Fresh Coarse Ground Black Pepper
- Extra Virgin Olive Oil
Instructions
- 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