- 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
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.
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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.