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Three Vegetable Penne With Tarragon-Basil Pesto

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Rachael Ray
Related tags
main-dish vegetarian memorial day dinner italian
Nutrition per serving    (USDA % daily values)
CAL
699
FAT
102%
CHOL
47%
SOD
19%

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Ingredients for 4 servings

1 pound penne rigate or whole wheat penne rigate pasta

Salt

1/2 pound asparagus, trimmed of tough ends

1 small zucchini

1/4 pound haricots verts (thin green beans), trimmed of stem ends

1/4 cup pine nuts

1 cup basil (20 leaves)

1/2 cup tarragon leaves (10-12 stems)

A handful flat leaf parsley

1 lemon, zested

1 clove garlic

1/2 cup grated Parmigiano Reggiano cheese, plus more to pass at table

Coarsely ground black pepper

1/3 cup extra virgin olive oil (EVOO)

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