Cheesy Whole-Wheat Baked Penne with Broccoli Pesto
Author: 
Serves: Serves 4
 
This hearty pasta is healthy, but SO delicious and cheesy! The perfect weeknight or weekend dinner.
Ingredients
  • 3 ½ cups broccoli florets
  • 2 tablespoons + 2 teaspoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1 ½ cup packed baby spinach leaves
  • 1 garlic clove
  • ¼ cup hazelnuts, chopped
  • ¾ cup shredded parmesan or pecorino romano cheese, divided
  • ¼ cup chicken stock
  • 6 ounces fresh mozzarella cheese, cut into bite-sized pieces
  • 16 ounces whole-wheat pasta
Instructions
  1. Preheat oven to 375 degrees.
  2. On a baking sheet toss broccoli, 2 teaspoons of olive oil and ½ teaspoon of salt together. Roast broccoli for 10-15 minutes or until cooked.
  3. In the meantime cook pasta in a large pot of boiling, salted water until just shy of aldente. Reserve cooking liquid.
  4. Once the broccoli is done roasting, let cool for a few minutes.
  5. In the bottom of a food processor, add broccoli, spinach, remaining salt, garlic, hazelnuts and ½ cup of cheese. Pulse until it becomes a paste.
  6. With the mixer on, slowly add in chicken stock, followed by olive oil. Season to taste with salt and pepper.
  7. Add the pesto to the hot noodles. Toss until combined. Add enough pasta water to loosen the sauce up. Add in mozzarella cheese and ¼ cup parmesan. Season pasta with salt and pepper as necessary.
  8. Transfer to an oven-safe dish or pan and sprinkle with remaining cheese.
  9. Bake until hot and bubbly, about 30 minutes.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/cheesy-whole-wheat-baked-penne-broccoli-pesto/