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Three-Vegetable Penne With Tarragon-Basil Pesto

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“Rachael Ray”

Ingredients Nutrition


  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, ½ 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.

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