Best 3 Three Vegetable Penne With Tarragon Basil Pesto Recipes
Three vegetable penne with tarragon basil pesto is a delicious and easy-to-make dish that is perfect for a quick and healthy dinner. This recipe combines the flavors of fresh vegetables, herbs, and a creamy pesto sauce to create a pasta dish that is sure to please everyone at the table. The best part about this recipe is that it can be customized to your liking, so you can add or remove vegetables as you see fit. Whether you are a vegetarian or just looking for a way to incorporate more vegetables into your diet, this three vegetable penne with tarragon basil pesto is sure to become a favorite.
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3 VEGGIE PENNE WITH TARRAGON-BASIL PESTO (RACHAEL RAY)
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.
Provided by Queen of Harts
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 721, Fat 28.8, SaturatedFat 5.1, Cholesterol 7.2, Sodium 192.3, Carbohydrate 94.2, Fiber 6.6, Sugar 5.9, Protein 23.3
THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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. ;
THREE-VEGETABLE PENNE WITH TARRAGON-BASIL PESTO
Make and share this Three-Vegetable Penne With Tarragon-Basil Pesto recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil; salt the water, than add in the pasta; cook to al dente.
- Cut the asparagus spears on an angle into 2-inch pieces; cut the zucchini into matchsticks.
- Cut the haricots verts on an angle into 2-inch pieces.
- Add the vegetables to the pot with the pasta after the penne has been cooking for about 5 minutes; boil the veggies and pasta together for 2 minutes.
- While the pasta is cooking, toast the pine nuts in a small dry skillet until golden, then cool.
- Place the nuts, basil, tarragon, parsley, lemon zest, garlic, ½ cup of cheese and a little salt and pepper in a food processor.
- Turn the processor on and stream in the olive oil until a thick sauce forms.
- Scraped the pesto into a large shallow serving dish; add a ladle of hot, starchy pasta water into the pesto.
- Drain penne and veggies; then immediately add them to the pesto.
- Toss to coat the pasta and vegetables evenly.
- Season to taste w/ salt and pepper.
- Serve with extra grated cheese, if desired.
Nutrition Facts : Calories 739.2, Fat 29.2, SaturatedFat 5.2, Cholesterol 7.2, Sodium 196, Carbohydrate 97.6, Fiber 7.6, Sugar 4, Protein 24.6
Tips:
- Use fresh, high-quality vegetables. This will make a big difference in the flavor of your pesto and pasta dish.
- Roast the vegetables before adding them to the pesto. This will caramelize the vegetables and give them a deeper, more complex flavor.
- Use a food processor to make the pesto. This will help you achieve a smooth and creamy consistency.
- Be careful not to overcook the pasta. Al dente pasta is the perfect texture for this dish.
- Serve the pasta immediately, garnished with fresh herbs and grated Parmesan cheese.
Conclusion:
This Three Vegetable Penne with Tarragon Basil Pesto is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. The roasted vegetables add a depth of flavor to the pesto, and the tarragon and basil give it a fresh and herbaceous taste. Served over al dente pasta, this dish is sure to be a hit with the whole family.
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