Roasted Broccoli Alfredo Pasta with Pistachio Crumble recipe
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Ingredients
- 1 (14.5 ounce) jar Barilla® Garlic Alfredo Sauce 6 cups bite-size broccoli florets 3 tablespoons olive oil, divided ¼ teaspoon salt 1 (16 ounce) box Barilla® Linguine ⅔ cup coarsely chopped roasted, salted pistachios ¼ cup panko bread crumbs ¼ cup finely shredded Parmesan cheese
Nutrition Info
- 379.1 caloriescarbohydrate: 54.1 gcholesterol: 8 mgfat: 14.5 gfiber: 4.9 gprotein: 13 gsaturatedFat: 2.4 gservingSize: -sodium: 351.9 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Roasted Broccoli Alfredo Pasta with Pistachio Crumble
Directions
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Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
Place broccoli on the sheet and toss with 2 tablespoons olive oil and salt, roast 15 to 18 minutes or until tender, set aside.
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.
Remove from heat and transfer to a small bowl, stir in the Parmesan.
Wipe skillet clean, in that skillet bring the Garlic Alfredo Sauce to a low simmer.
Meanwhile, bring 4 to 6 quarts of water to a rolling boil, add salt to taste, and the Linguine, and stir gently.
Cook pasta according to package directions. Remove from heat and drain well, reserving 1/4 cup of the pasta cooking water.
Add pasta, three-fourths of the broccoli and the 1/4 cup pasta cooking water to the Garlic Alfredo Sauce in skillet, heat through.
Top with the pistachio-Parmesan mixture and remaining roasted broccoli.