Sage Walnut Pesto Penne

🥘 Ingredients

• broccolini 6 oz
• olive oil 2 tsp
• salt
• pepper
• garlic 2 cloves
• lemon juice 1 lemon
• sage leaves ½ oz
• walnuts ¾ cup
• vegan parmesan ¼ cup
• baby spinach 2 oz
• olive oil 3 tbsp
• salt ½ tsp
• pepper
• gluten-free penne pasta 6 oz
• salt
• dried cranberries ¼ cup

Roast the broccolini

1. 1

   Preheat the oven to 425°F. Bring a large pot of salted water to a boil for the pasta. Place broccolini , olive oil , and a pinch of - salt and - pepper on a baking sheet and toss. Roast until tender and browned in places, 8 minutes to 10 minutes .

Prepare the pesto

1. 1

   Add garlic , lemon juice , sage leaves , walnuts , half the vegan parmesan , baby spinach , olive oil , - salt , and a pinch of - pepper to a food processor . Pulse until the sage walnut pesto is well combined but not completely smooth.
2. 2

   TIP: You can substitute water for some of the olive oil if you prefer.

Cook the pasta

1. 1

   Add gluten-free penne pasta to the boiling water, stir, and cook until al dente, 6 minutes to 8 minutes . Reserve 1/2 cup pasta water and drain the pasta. Return pasta to the pot, off heat.

Add the pesto

1. 1

   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 minutes to 2 minutes . Taste and add - salt as necessary.

Serve

1. 1

   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 &vegan parmesan. Buon appetito!