Pesto Pasta

By the time summer rolls around I crave fresh veggies to the point of craziness. I love fresh veggies. I love to use the word "fresh" in the summertime. It's the best adjective for almost everything.

The real name for this recipe is "Three Vegetable Penne with Tarragon-Basil Pesto" ...which was entirely too much for my mind to wrap around at the end of the day let alone get a two year old to pronounce (though I tried it and it was really funny)...so I renamed it Pesto Pasta. It rolls off the tongue easier.

This recipe is fabulous for pesto lovers. It's got a little kick to it. Non-pesto lovers...you're missing out. ( I'm pretty sure my mother told me that a million times growing up. )


Pesto Pasta

1 pound Penne rigate
1/2 pound asparagus (cut into pieces)
1 small zucchini cut into long pieces (or round pieces whatever is easiest)
1/4 pound haricot verts (thin green beans) with trimmed ends
1/4 cup pine nuts
1 cup basil (about 20 leaves)
handful flat leaf parsley
1 lemon zested
1 clove garlic
1/2 cup grated Parmigiano-Reggiano (plus more to pass at the table)
coarsely ground pepper
1/3 cup virgin olive oil

Boil pasta in salt water to give it a little extra oomph, or if you're watching salt intake....don't use salt. Add vegetables to pasta after the pasta has been cooking for about 5 minutes. (I think they taste best when they are a little crunchy, but that's a personal preference)

While pasta is cooking, toast pine nuts in small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese, oil and a little salt and pepper in food processor (I just use the little magic bullet...less mess)

Add a ladle of hot water from veggies to the pesto and then toss with the drained pasta. Add salt and pepper to taste, and serve with extra grated cheese.

** I cut this recipe way down, because it's pretty big*****