Penne With Creamy Pesto Sauce

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• 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.
• 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.
• 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.
• remove sauce from heat and whisk in prepared pesto. season to taste with salt and black pepper.
• pour pesto sauce into skillet with broccoli mixture; gently stir in penne pasta until thoroughly combined. sprinkle with 1 tablespoon pine nuts to serve.