ROASTED BROCCOLI ALFREDO PASTA WITH PISTACHIO CRUMBLE

Roasted Broccoli Alfredo Pasta with Pistachio Crumble image

Try this step-by-step Barilla recipe for a delicious meal that you're sure to love.

Provided by Barilla

Categories Trusted Brands: Recipes and Tips Barilla

Time 45m

Yield 8

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 54.1 g, Cholesterol 8 mg, Fat 14.5 g, Fiber 4.9 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 351.9 mg, Sugar 2 g