Three-Vegetable Penne With Tarragon-Basil Pesto

• salt
• 1 lb penne rigate
• 12 lb asparagus, tough ends trimmed
• 1 small zucchini
• 14 lb French haricots vert, stem ends trimmed (or regular green beans)
• 14 cup pine nuts
• 1 cup fresh basil
• 12 cup fresh tarragon
• 2 -3 tablespoons fresh flat-leaf parsley, chopped
• 1 lemon, zest of
• 1 garlic clove, peeled
• 12 cup grated parmigiano-reggiano cheese
• coarse black pepper
• 13 cup extra virgin olive oil

1. Bring a large pot of water to a boil; salt the water, than add in the pasta; cook to al dente.
2. Cut the asparagus spears on an angle into 2-inch pieces; cut the zucchini into matchsticks.
3. Cut the haricots verts on an angle into 2-inch pieces.
4. 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.
5. While the pasta is cooking, toast the pine nuts in a small dry skillet until golden, then cool.
6. Place the nuts, basil, tarragon, parsley, lemon zest, garlic, 1/2 cup of cheese and a little salt and pepper in a food processor.
7. Turn the processor on and stream in the olive oil until a thick sauce forms.
8. Scraped the pesto into a large shallow serving dish; add a ladle of hot, starchy pasta water into the pesto.
9. Drain penne and veggies; then immediately add them to the pesto.
10. Toss to coat the pasta and vegetables evenly.
11. Season to taste w/ salt and pepper.
12. Serve with extra grated cheese, if desired.

salt, penne rigate, zucchini, haricots vert, nuts, fresh basil, tarragon, parsley, lemon, garlic, cheese, black pepper, extra virgin olive oil

Taken from www.food.com/recipe/three-vegetable-penne-with-tarragon-basil-pesto-200607 (may not work)