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:

Quickview
523k Calories
17g Protein
7g Total Fat
96g Carbs
100% Health Score
Limit These
Calories
523k
26%

Fat
7g
12%

  Saturated Fat
0.78g
5%

Carbohydrates
96g
32%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
208mg
9%

Get Enough Of These
Protein
17g
35%

Vitamin K
153µg
146%

Selenium
72µg
103%

Manganese
2mg
102%

Phosphorus
302mg
30%

Copper
0.55mg
28%

Magnesium
107mg
27%

Vitamin C
21mg
27%

Vitamin A
1237IU
25%

Fiber
5g
22%

Iron
3mg
21%

Vitamin B6
0.37mg
18%

Potassium
586mg
17%

Zinc
2mg
17%

Vitamin B3
3mg
15%

Folate
50µg
13%

Vitamin B1
0.18mg
12%

Vitamin B2
0.14mg
8%

Calcium
75mg
8%

Vitamin B5
0.72mg
7%

Vitamin E
1mg
7%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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