Level: Easy
Yield: 4 servings
Ingredients
* 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)
* Handful flat-leaf parsley
* 1 lemon, zested
* 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
Directions
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 -nch 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.
From: foodnetwork.cm
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