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.
Provided by Sheri Miller
Categories World Cuisine Recipes European Italian
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 599 mg, Sugar 7.7 g
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