Mixed Herb Pesto Penne #CookingWithRachael
The recipe Mixed Herb Pesto Penne #CookingWithRachael can be made in approximately 45 minutes. This main course has 524 calories, 18g of protein, and 8g of fat per serving. This dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $1.6 per serving. A mixture of mint leaves, penne pasta, russet potato, and a handful of other ingredients are all it takes to make this recipe so delicious. 45 people have tried and liked this recipe. It is brought to you by Café Terra Blog. Overall, this recipe earns an excellent spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Mixed Herb Pesto Penne, Mixed Herb Pesto, and Polenta Napoleon with Mixed Herb Pesto.
Servings: 4
Ingredients:
1 cup basil leaves
½ cup flat leaf parsley leaves (used tarragon, lemon verbena, and rosemary)
About 2 Tbsps fresh thyme leaves (used oregano)
2 cloves garlic, grated and pasted
Juice of ½ lemon
¼ cup mint leaves (used half the amount of mint)
1 pound penne rigate pasta
¼ cup pine nuts (used pecans)
1 small russet (baking) potato, peeled and cut into ¼ inch dice (I kept skin on)
Salt and pepper
Equipment:
food processor
bowl
pot
ladle
Cooking instruction summary:
In a food processor, combine the pine nuts, herbs, garlic, parm, lemon juice, and salt and pepper to taste. Pulse-chop, then with the machine running stream in the EVOO to form a thick sauce. Transfer to a large bowl.Bring a large pot of water to a boil and salt the water. Add the pasta and cook 6 minutes. Add the potato and cook 1 minute. Add the beans and cook until the pasta is cooked to al dente, 2 to 3 minutes. Ladle out 1 cup of the starchy cooking water and stir into the pesto, (I did not add the starchy water to my pesto.) Drain the pasta and toss with the sauce.
Step by step:
1. In a food processor, combine the pine nuts, herbs, garlic, parm, lemon juice, and salt and pepper to taste. Pulse-chop, then with the machine running stream in the EVOO to form a thick sauce.
2. Transfer to a large bowl.Bring a large pot of water to a boil and salt the water.
3. Add the pasta and cook 6 minutes.
4. Add the potato and cook 1 minute.
5. Add the beans and cook until the pasta is cooked to al dente, 2 to 3 minutes. Ladle out 1 cup of the starchy cooking water and stir into the pesto, (I did not add the starchy water to my pesto.)
6. Drain the pasta and toss with the sauce.
Nutrition Information:
covered percent of daily need
