The Recipes

Broccolini Pesto Penne

It was chilly last night, and I wanted a dinner that would warm me up.  But, I didn't want to undo the good of my morning run, so I went for this healthy pasta option.  Lots of leftover pesto!

Broccolini Pesto Penne


- 4-5 broccolini stalks
- 1/4 c. walnuts
- 1/4 c. grated parmesan cheese
- handful flat-leaf parsley
- 2 garlic cloves, roughly chopped
- 1 roma tomato, diced
- 4 mushroom caps, chopped
- salt
- pepper
- olive oil
- 1/2 c. whole wheat penne
- 2 splashes vegetable stock

Bring a pot of water to a boil.  Salt the water and add in the penne.

Combine the broccolini, walnuts, cheese, parsley and garlic in a food processor.  Season with salt and pepper.  Pulse to combine.  Slowly drizzle in a few tablespoons of olive oil.  Pesto should be chunky; not liquid-y.  Do not add too much oil!  Stop to taste, and season again with salt if needed.

In a large skillet, heat a tablespoon of olive oil.  Add in the mushrooms and cook for 5-6 minutes, then salt and add in the tomatoes.  Cook another minute or two.

Drain the pasta, reserving a bit of pasta water.  Add the pasta to the skillet, and add in some of the pesto.  Start stirring, adding in the stock and a bit of the pasta water to turn the pesto into a sauce.