Sage Walnut Pesto Penne

Ingredients
6 oz. broccolini
2 garlic cloves
1 lemon
1/2 oz. fresh sage
3/4 c. walnuts
2 oz. baby spinach
1/4 c. vegan parmesan
6 oz. penne (or other pasta)
1/4 c. dried cranberries

Directions
Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil for the pasta. Trim the bottom inch off the broccolini stems and add the stalks to a baking sheet. Toss with 2 tsp. olive oil and pinch of salt and pepper and roast until tender and browned in places, about 8 to 10 minutes.

Peel the garlic. Halve the lemon. Pick the sage leaves and discard the stems. In a food processor, combine the garlic, lemon juice, sage leaves, walnuts, spinach, just half the parmesan, 3 tbsp. olive oil, 1 tbsp. water, 1/2 tsp. salt, and a pinch of pepper. Pulse pesto until well combined but not completely smooth.

Cook the penne and reserve 1/4 cup of the pasta water before draining. Return the penne to the pot, off of the heat.

Add the sage walnut pesto and reserved pasta water to the penne in the pot. Cook over low heat, stirring constantly, until penne is well coated and pesto sauce has thickened, about 1 to 2 minutes. Season pasta to taste with salt.

Toss the cranberries with the broccolini directly on the baking sheet. Divide the sage walnut pesto penne between shallow bowls and serve with crispy broccolini. Sprinkle with remaining parmesan.

Serves 2.