culinary review
   
   

Rachael Ray's Three Vegetable Penne with Tarragon-Basil Pesto

Sat Feb 16, 2008 3:42 pm
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Comments: 0 Views: 1339

Here we have another high cost dish, that is mainly expensive due to a lot of fresh herbs. If you happen to have your own herb garden, the cost of this recipe will be drastically reduced. The calorie-content per serving is somewhat high, however not as bad as many of Rachael's recipes. The ingredients that contribute the most calories are the pasta, pine nuts, Parmigiano-Reggiano cheese and extra virgin olive oil.

 

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General Info
Servings: 4
Total Cost: $14.12
Cost Per Serving: $3.53
Total Calories: 2,792
Calories/Serving: 698
IngredientVolumeMassCostCalorie
Pasta, Penne * 1.00 Pound $0.99 1,620
Asparagus * 0.50 Pound $2.49 46
Zucchini * 200.00 Grams $0.83 32
Green Beans, Frozen * 0.25 Pound $0.89 35
Pine Nuts 1/4 Cup 37.88 Grams $0.84 250
Basil, Fresh, Chopped 1 Cup 28.00 Grams $2.00 5
Tarragon, Fresh, Chopped 1/2 Cup 28.00 Grams $2.00 14
Parsley, Fresh, Chopped 1/2 Cup 75.00 Grams $1.25 0
Lemon, Whole (1 lemon) * 100.00 Grams $0.37 20
Garlic 1 Tablespoon 8.50 Grams $0.04 13
Parmigiano-Reggiano Cheese 1/2 Cup 45.45 Grams $1.45 182
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3
Olive Oil, Extra Virgin 1/3 Cup 64.80 Grams $0.96 573

1 pound penne rigate (with lines) pasta
Salt
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
1/2 cup grated Parmigiano-Reggiano, plus more to pass at table
Coarsely ground black pepper
1/3 cup extra-virgin olive oil, eyeball it

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