Three Vegetable Penne With Tarragon Basil Pesto Recipes

Steps:

• 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.

Steps:

• 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. ;

Steps:

• Pulse garlic, basil, 1/2 cup almonds, and 1 tsp. salt in a food processor until combined. With the motor running, slowly add oil and pulse again until smooth. Transfer to a large bowl.
• Cook penne in a large pot of boiling salted water, stirring occasionally, and add green beans 30 seconds before pasta is al dente. Drain pasta and green beans, reserving 1 cup pasta cooking liquid, and add to pesto. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
• Transfer pasta mixture to a serving bowl or platter and top with Parmesan and remaining 2 Tbsp. almonds. Serve immediately or at room temperature.

Steps:

• In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
• Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
• Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.