Skip to main content

Roasted Broccoli Alfredo Pasta with Pistachio Crumble

  • 398
    CALORIES
  • 55.0G
    CARBOHYDRATE
  • 13.0G
    PROTEIN
  • 15.0G
    FAT
Share
Print

Ingredients

Ingredients for 8 people

  • 1 jar Barilla® Garlic Alfredo Sauce
  • 1 box Barilla® Linguine
  • 6 cups bite-size broccoli florets
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 2/3 cup coarsely chopped shelled, roasted and salted pistachios
  • 1/4 cup panko breadcrumbs
  • 1/4 cup finely shredded Parmesan cheese

Made with

Linguine


Instructions

  1. 1
    Preheat oven to 425°F and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 4
    Remove from heat and transfer to a small bowl; stir in the Parmesan.
  5. 5
    Wipe skillet clean; in that skillet bring the Garlic Alfredo Sauce to a low simmer.
  6. 6
    Meanwhile, bring 4 to 6 quarts of water to a rolling boil, add salt to taste, and the Linguine, and stir gently.
  7. 7
    Cook pasta according to package directions. Remove from heat and drain well, reserving 1/4 cup of the pasta cooking water.
  8. 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.
  9. 9
    Top with the pistachio-Parmesan mixture and remaining roasted broccoli.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies