Roasted Broccoli Alfredo Pasta with Pistachio Crumble

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

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.
Roasted Broccoli Alfredo Pasta with Pistachio Crumble
Roasted Broccoli Alfredo Pasta with Pistachio Crumble
Roasted Broccoli Alfredo Pasta with Pistachio Crumble
Roasted Broccoli Alfredo Pasta with Pistachio Crumble

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

Categories

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