Penne with creamy pesto sauce

Community Recipe from


  • 16 ounce(s) penne pasta uncooked
  • 1 tablespoon(s) olive oil
  • 1 pound(s) fresh asparagus thick - cut into 1.5 inch pieces
  • 8 ounce(s) slice fresh mushrooms
  • 1/4 cup(s) onion thinly sliced
  • 1 clove(s) garlic minced
  • 1/2 cup(s) pine nuts
  • 2 tablespoon(s) butter
  • 3 tablespoon(s) all-purpose flour
  • 1 teaspoon(s) salt
  • 2 cup(s) milk
  • 1 cup(s) pesto
  • 1 package(s) frozen peas


  1. Directions

  2. 1.Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still slightly firm, about 11 minutes; drain.

  3. 2.Heat olive oil in a large skillet over medium heat and cook and stir
  4. asparagus, peas, mushrooms, onion, garlic, and 1/2 cup pine nuts until the
  5. asparagus are tender, about 8 minutes. Season with salt to taste.

  6. 3.Melt butter in a large saucepan over medium heat and stir in flour and 1 teaspoon salt until smooth. Slowly whisk in milk until thoroughly combined, bring to a simmer, and reduce heat to medium-low. Simmer sauce, whisking constantly, until thickened, about 3 minutes.

  7. 4.Remove sauce from heat and whisk in prepared pesto. Season to taste with salt and black pepper.

  8. 5.Pour pesto sauce into skillet with asparagus mixture; gently stir in penne pasta until thoroughly combined. Sprinkle with 1 tablespoon pine nuts to serve
March 2013

This recipe is a personal recipe added by SueDsd and has not been tested or endorsed by MyRecipes.

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