Penne with Creamy Pesto Sauce recipe

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Ingredients

1 (16 ounce) package uncooked penne pasta
1 tablespoon olive oil
1 pound fresh broccoli florets
1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1 (8 ounce) package sliced fresh mushrooms
¼ cup thinly sliced onion
1 clove garlic, minced
½ cup pine nuts
salt to taste
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 cup prepared pesto
salt and ground black pepper to taste
1 tablespoon pine nuts

Nutrition Info

530.2 calories
carbohydrate: 56.6 g
cholesterol: 22.5 mg
fat: 26.5 g
fiber: 6.3 g
protein: 21.5 g
saturatedFat: 7.7 g
servingSize: -
sodium: 599 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still slightly firm, about 11 minutes, drain.

  2. Heat olive oil in a large skillet over medium heat and cook and stir broccoli, asparagus, mushrooms, onion, garlic, and 1/2 cup pine nuts until the broccoli and asparagus are tender, about 8 minutes. Season with salt to taste.

  3. Melt butter in a large saucepan over medium heat and stir in flour and 1 teaspoon salt until smooth. Slowly whisk in milk until thoroughly combined, bring to a simmer, and reduce heat to medium-low. Simmer sauce, whisking constantly, until thickened, about 3 minutes.

  4. Remove sauce from heat and whisk in prepared pesto. Season to taste with salt and black pepper.

  5. Pour pesto sauce into skillet with broccoli mixture, gently stir in penne pasta until thoroughly combined. Sprinkle with 1 tablespoon pine nuts to serve.

Recipe Yield

8 servings

Recipe Note

This is a recipe I concocted with ingredients on hand, including my homemade pesto. My family loved it! Serve vegetarian or top with a cooked chicken breast.

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