Roasted Broccoli Alfredo Pasta with Pistachio Crumble

Linguine with garlic alfredo sauce, roasted broccoli florets, and chopped pistachios makes a delicious weeknight meal with great textures and color.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 379 Calories

Ingredients

• ¼ teaspoon salt
• 3 tablespoons olive oil, divided
• ¼ cup panko bread crumbs
• ¼ cup finely shredded Parmesan cheese
• 1 (14.5 ounce) jar Barilla® Garlic Alfredo Sauce
• 6 cups bite-size broccoli florets
• 1 (16 ounce) box Barilla® Linguine
• ⅔ cup coarsely chopped roasted, salted pistachios

Recipe Instructions

Step 1

Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.

Step 2

Place broccoli on the sheet and toss with 2 tablespoons olive oil and salt; roast 15 to 18 minutes or until tender; set aside.

Step 3

In a very large skillet over medium-low heat, add remaining 1 tablespoon olive oil, the pistachios and breadcrumbs, and cook, stirring constantly, about 4 minutes or until golden brown and fragrant.

Step 4

Remove from heat and transfer to a small bowl; stir in the Parmesan.

Step 5

Wipe skillet clean; in that skillet bring the Garlic Alfredo Sauce to a low simmer.

Step 6

Meanwhile, bring 4 to 6 quarts of water to a rolling boil, add salt to taste, and the Linguine, and stir gently.

Step 7

Cook pasta according to package directions. Remove from heat and drain well, reserving 1/4 cup of the pasta cooking water.

Step 8

Add pasta, three-fourths of the broccoli and the 1/4 cup pasta cooking water to the Garlic Alfredo Sauce in skillet; heat through.

Step 9

Top with the pistachio-Parmesan mixture and remaining roasted broccoli.