Pesto seems like something that should be very simple to make and yet every time I attempt to make it, I feel like I could've done better.

When I start off a recipe like that, I'm probably discouraging anyone from making it and maybe you should take that as a warning but I did eat it for lunch the following day and I also nibbled on the remains in the refrigerator so it couldn't have been that bad.

I may sit down one day and try various quantities of pesto material in order to see if I can perfect it.  After this last attempt, I'm certain that I just need to use more cheese.  But after the last attempt, I thought it was more oil so what the heck do I know.  Got a good pesto recipe??

Three Veggie Penne

- one box of whole grain penne pasta
- 1/2lb asparagus, trimmed and cut into 2" pieces
- one small zucchini, cut into matchsticks
- 1/4lb green beans, cut into 2" pieces
- 1/4 cup of pine nuts
- one cup of fresh basil leaves
- 1/2 cup of fresh tarragon leaves
- zest from one lemon
- one garlic clove
- 1/2 cup grated parmesan cheese
- 1/4 tsp ground black pepper
- 1/3 cup olive oil

Cook pasta al dente, about 7-9 minutes.  With 3 minutes remaining on the pasta, add asparagus, zucchini, and green beans to the water.

While pasta is cooking, add pine nuts, basil, tarragon, lemon zest, garlic, pepper, olive oil, cheese and two tbsp of water from the pasta pot to a food processor.  Mix until a paste forms.

Drain pasta and veggies and return to the pot.  Add the pesto mixture and toss until thoroughly combined.

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