- 1 (14.5 ounce) jar Barilla® Garlic Alfredo Sauce
- 6 cups bite-size broccoli florets
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1 (16 ounce) box Barilla® Linguine
- 2/3 cup coarsely chopped roasted, salted pistachios
- 1/4 cup panko bread crumbs
- 1/4 cup finely shredded Parmesan cheese
- 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.
05/02/2018
recipepes.com
Roasted Broccoli Alfredo Pasta with Pistachio Crumble, recipe
PT15M
PT1H
5
455 calories
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