Tarragon Basil Gravy

Tarragon Basil Gravy


  • 1 pound penne rigate (with lines) pasta
  • 1/2 pound asparagus, trimmed of tough ends
  • 1 small zucchini
  • 1/4 pound, haricots verts (thin green beans) trimmed of stem ends
  • 1/4 cup pine nuts
  • 1 cup basil, 20 leaves
  • 1/2 cup tarragon leaves from 10 to 12 stems
  • Handful flat-leaf parsley
  • 1 lemon, zested
  • 1 clove garlic
  • Coarsely ground black pepper
  • 1/3 cup extra-virgin olive oil
  • Salt


    1. Cut asparagus spears into 2-inch pieces on an angle.
    2. Cut zucchini into matchstick shapes.
    3. Cut haricots verts or green beans into 2-inch pieces on an angle.
    4. Add vegetables to pasta after penne has been cooking about 5 minutes.
    5. Boil veggies for 2 minutes.
    6. Toast pine nuts in a small pan until golden, then cool.
    7. Place nuts, basil, tarragon, parsley, lemon zest, garlic, and a little salt and pepper in a food processor.
    8. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.
    9. Scrap the gravy to into large, shallow serving dish.
    10. Drain veggies and add immediately to gravy.
    11. Adjust salt and pepper, to taste.

    Serves: 4

    Hope you like it!

    With Love,

    Lim Tianyi