Sage Walnut Pesto Penne
with Crispy Broccolini & Cranberries
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- 6 oz broccolini
- 2 garlic cloves
- 1 lemon
- ½ oz fresh sage
- ¾ cup walnuts
- ¼ cup soy-free vegan parmesan
- 2 oz baby spinach
- 6 oz Banza® pasta
- ¼ cup dried cranberries
- 4 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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!