Tarragon Pesto Pasta

 


1 cup packed fresh tarragon leaves

1 cup packed fresh Italian parsley

2 cloves of garlic, roughly chopped

2 tbsp pine nuts

1/2 tsp salt

1/3 cup extra virgin olive oil

3 tbsp grated Parmesan cheese

1 lb. short pasta

2 cups cooked green beans, chopped

1 cup grape tomatoes, cut in half


In a food processor or blender, combine the first five ingredients up to the salt and process until smooth.


With the processor or blender running, slowly add the extra virgin olive oil. When all of the oil is combined, turn off the processor and put the pesto into a bowl and stir in Parmesan cheese.


Cook pasta according to package directions. When the pasta has 3 minutes left to cook, add chopped green beans and cook in the boiling water with the pasta.


Drain pasta and green beans in a colander.


Add the pasta and green beans to a mixing bowl and add pesto.  Stir to combine.  Add grape tomatoes and gently toss.  Serve.



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