Sage Walnut Pesto Penne
with Crispy Broccolini & Cranberries
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- 6 oz broccolini, ends trimmed
- 2 garlic cloves, peeled
- 1 lemon, halved and juiced
- ½ oz fresh sage, leaves picked
- ¾ cup walnuts
- ¼ cup vegan parmesan (divided)
- 2 oz baby spinach
- 6 oz gluten-free penne pasta
- ¼ cup dried cranberries
- 4 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition
Preheat the oven to 425°F. Bring a large pot of salted water to a boil for the pasta. Place broccolini, 2 tsp olive oil, and a pinch of salt and pepper on a baking sheet and toss. Roast until tender and browned in places, 8 to 10 minutes. (4-serving meal: use 4 tsp olive oil)
Add garlic, lemon juice, sage leaves, walnuts, just half the parmesan, baby spinach, 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. (4-serving meal: use 6 tbsp olive oil, 1 tsp salt) TIP: You can substitute water for some of the olive oil if you prefer.
Add pasta to the boiling water, stir, and cook until al dente, 6 to 8 minutes. Reserve ½ cup pasta water and drain the pasta. Return pasta to the pot, off heat. (4-serving meal: reserve 1 cup pasta water)
Add sage walnut pesto and reserved pasta water to the pot with 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.
Add dried cranberries to the baking sheet with the roasted broccolini and toss. Divide the sage walnut pesto penne between bowls and serve with crispy broccolini and cranberries. Sprinkle with remaining parmesan. Buon appetito!