Penne with Walnut Pesto

Baby Kato


This tasty recipe is quick and easy to make, with lovely results. I hope that you will enjoy this dish that was created for RSC 2018.


★★★★★ 3 votes

15 Min
15 Min
Pan Fry


  • ·
    1 cup penne (small)
  • ·
    2 tbsp butter
  • ·
    1 cup, thinly sliced mushroom, cremini
  • ·
    1/4 large, sweet onion, sliced
  • ·
    salt and pepper (season to taste)
  • ·
    1/4 cup + 2 tbsp heavy cream (whipping cream)
  • ·
    1/4 cup baby spinach
  • ·
    1/2 tsp lemon zest
  • ·
    4 tsp walnut pesto, jarred
  • ·
    1/2 tsp olive oil, extra virgin

How to Make Penne with Walnut Pesto


  1. Cook the pasta according to package directions, (about 10 minutes) drain and set aside until required.
  2. Place a pan on medium heat and melt the butter, then add the mushrooms and onion slices and saute for 3 - 5 minutes.

    Watch it doesn't burn.

    Season with sea salt and fresh ground black pepper.
  3. Now pour in the cream, stir and simmer for 3 - 5 minutes, stirring frequently.

    Next add the cooked pasta into the pan and reheat for about 3 - 5 minutes. Stir frequently to keep from burning. The sauce is absorbed quickly.
  4. In a small bowl add 4 tsp of walnut pesto and 1/2 tsp of olive oil, stir well to mix.
  5. When the pasta is heated remove from heat and gently stir in the baby spinach and lemon zest.
  6. Pour the pasta into serving bowls and add a tsp of the walnut pesto on top as garnish, to be swirled in.

Printable Recipe Card

About Penne with Walnut Pesto

Course/Dish: Other Main Dishes
Main Ingredient: Pasta
Regional Style: Canadian
Hashtag: #Vegetarian Dish

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