Roasted Broccoli Alfredo Pasta With Pistachio Crumble

• 1 (14.5 ounce) jar Barilla(R) Garlic Alfredo Sauce
• 6 cups bite-size broccoli florets
• 3 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1 (16 ounce) box Barilla(R) Linguine
• 2/3 cup coarsely chopped roasted, salted pistachios
• 1/4 cup panko bread crumbs
• 1/4 cup finely shredded Parmesan cheese

1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
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. 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. Remove from heat and transfer to a small bowl; stir in the Parmesan.
5. Wipe skillet clean; in that skillet bring the Garlic Alfredo Sauce to a low simmer.
6. Meanwhile, bring 4 to 6 quarts of water to a rolling boil, add salt to taste, and the Linguine, and stir gently.
7. Cook pasta according to package directions. Remove from heat and drain well, reserving 1/4 cup of the pasta cooking water.
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. Top with the pistachio-Parmesan mixture and remaining roasted broccoli.

barillauae garlic, bitesize broccoli, olive oil, salt, barillauae linguine, pistachios, bread crumbs, parmesan cheese

Taken from www.allrecipes.com/recipe/254840/roasted-broccoli-alfredo-pasta-with-pistachio-crumble/ (may not work)