Penne with Creamy Pesto Sauce |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. 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 |
1/4 cup thinly sliced onion |
1 clove garlic, minced |
1/2 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 |
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.
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