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Sage Walnut Pesto Penne with Crispy Broccolini & Cranberries
2 Serving Dinner

Sage Walnut Pesto Penne

with Crispy Broccolini & Cranberries

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
690
FAT
35g
CARBOHYDRATES
94g
PROTEIN
30g

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INGREDIENTS

  1. 6 oz broccolini
  2. 2 garlic cloves
  3. 1 lemon
  4. ½ oz fresh sage
  5. ¾ cup walnuts
  6. ¼ cup soy-free vegan parmesan
  7. 2 oz baby spinach
  8. 6 oz Banza® pasta
  9. ¼ cup dried cranberries
  10. 4 tbsp + 2 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: tree nut (walnut)
Tools: Food processor , Baking sheet, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
690
FAT
35g
CARBOHYDRATES
94g
PROTEIN
30g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the broccolini

Preheat the oven to 425°F. Add 4 quarts water and 2 tbsp salt to a large pot and bring to a boil. Trim the broccolini and add to a baking sheet. Toss with 2 tsp olive oil, sprinkle with salt and pepper, and roast until tender and browned in places, 8 to 10 minutes.

2
Prepare the pesto

Peel the garlic. Halve and juice the lemon. Pick the sage leaves and discard the stems. Add the peeled garlic, sage leaves, walnuts, just half the parmesan, baby spinach, lemon juice, 3 tbsp olive oil, ½ tsp salt, and a pinch of pepper to a food processor. Pulse until the sage walnut pesto is well combined but not completely smooth.

3
Cook the pasta

Add pasta to the boiling water, stir, and cook until al dente, 6 to 8 minutes. Reserve ½ cup of pasta water and drain the pasta. Return pasta to the pot, off heat.

4
Add the pesto

Add the sage walnut pesto and reserved pasta water to the pot with the pasta. Cook on low heat, stirring constantly, until pasta is well coated and pesto sauce thickens, 1 to 2 minutes. Taste, and add salt as necessary.

5
Serve

Toss the dried cranberries with the roasted broccolini directly on the baking sheet. Divide the sage walnut pesto penne between shallow bowls and serve with crispy broccolini and cranberries. Sprinkle with remaining parmesan. Buon appetito!

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