Roasted Broccoli Alfredo Pasta With Pistachio Crumble
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Recipe Summary Roasted Broccoli Alfredo Pasta With Pistachio Crumble
Try this step-by-step Barilla recipe for a delicious meal that you're sure to love.Ingredients | Easy Rose Painting Step By Step1 (14.5 ounce) jar Barilla® Garlic Alfredo Sauce6 cups bite-size broccoli florets3 tablespoons olive oil, divided¼ teaspoon salt1 (16 ounce) box Barilla® Linguine⅔ cup coarsely chopped roasted, salted pistachios¼ cup panko bread crumbs¼ cup finely shredded Parmesan cheeseDirectionsPreheat 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.Info | Easy Rose Painting Step By Stepprep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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