Penne with creamy pesto sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
16 ounce(s) penne pasta uncooked |
1 tablespoon(s) olive oil |
1 pound(s) fresh asparagus thick - cut into 1.5 inch pieces |
8 ounce(s) slice fresh mushrooms |
1/4 cup(s) onion thinly sliced |
1 clove(s) garlic minced |
1/2 cup(s) pine nuts |
2 tablespoon(s) butter |
3 tablespoon(s) all-purpose flour |
1 teaspoon(s) salt |
2 cup(s) milk |
1 cup(s) pesto |
1 package(s) frozen peas |
Directions:
1. Directions
2. 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.
3. Heat olive oil in a large skillet over medium heat and cook and stir
4. asparagus, peas, mushrooms, onion, garlic, and 1/2 cup pine nuts until the
5. asparagus are tender, about 8 minutes. Season with salt to taste.
6. 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.
7. Remove sauce from heat and whisk in prepared pesto. Season to taste with salt and black pepper.
8. Pour pesto sauce into skillet with asparagus mixture; gently stir in penne pasta until thoroughly combined. Sprinkle with 1 tablespoon pine nuts to serve
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