Roasted Broccoli Alfredo Pasta with Pistachio Crumble

  • 398
  • 55.0G
  • 13.0G
  • 15.0G


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


  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.

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