Roasted Broccoli Alfredo Pasta With Pistachio Crumble

1. 1

   Preheat oven to 425 degrees 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.