3 Vegetable Penne Pesto
Pasta! This is a delicious recipe that is so good and so good for you! It’s gluten free and full of great veggies and herbs. You can prepare it as instructed or tailor it to suit your family’s tastes by choosing what veggies to use. No matter how you prepare it, this is sure to be a family favorite and you will feel great knowing you have provided a nutritous meal that everyone loves!
Prep Time: 15 minutes Cook Time: 8 minutes
Ingredients:
1 lb. BROWN RICE PENNE PASTA
SALT
1/2 lb. ASPARAGUS, trimmed of tough ends
1 small ZUCCHINI
1/4 lb. THIN GREEN BEANS trimmed of stem ends
1/4 C PINE NUTS
1 C BASIL (20 leaves)
1/2 C TARRAGON LEAVES from 10 to 12 stems
Handful ITALIAN PARSLEY
1 LEMON, zested
1 clove GARLIC
1/2 C grated PARMIGIANO REGGIANO
Coarsely ground BLACK PEPPER
1/3 C extra virgin OLIVE OIL
Substitution Options:
Any type of pasta may be used (quinoa, wheat, etc..) Carrot or broccoli may added or substitued
Instructions:
Put BROWN RICE PENNE PASTA in a large stock pot of salted, boiling water. Cook to al dente (slightly firm). Cut ASPARAGUS spears into 2 inch pieces on an angle. Cut ZUCCHINI into matchstick shapes. Cut THIN GREEN BEANS into 2 inch pieces on an angle. Add vegetables to pasta after pasta has been cooking about 4 minutes. Cook veggies and pasta together for 2 minutes. While pasta cooks, toast PINE NUTS in a small pan until golden, then cool. Place PINE NUTS, BASIL, TARRAGON, PARSLEY, LEMON ZEST, GARLIC, PARMIGIANO-REGGIANO 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.
Note: Gluten free!
Categories: Gluten Free, Food for Kids
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