30 Minute Meals - Veggie Pesto Penne

Penne Rigate 500g penne rigate (with lines) pasta Salt 250g asparagus, trimmed of tough ends 1 small courgette 125g, haricots verts (French beans) trimmed of stem ends 40g pine nuts 20 leaves basil 10 to 12 stems tarragon leaves Handful flat-leaf parsley 1 lemon, zested 1 clove garlic 50g grated Parmigiano-Reggiano, plus more to pass at table Coarsely ground black pepper 75ml extra-virgin olive oil, eyeball it 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 courgette into matchstick shapes. Cut haricots verts into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veg 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.