Roasted Broccoli Alfredo Pasta with Pistachio Crumble

Roasted Broccoli Alfredo Pasta with Pistachio Crumble


"Try this step-by-step Barilla recipe for a delicious meal that you're sure to love."
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45 m servings 379 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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Here is another one that is a great concept but I feel needs some tweaking for it to be successful. They did not have the correct pasta that the recipe called for so I subbed rigatoni. The dish ...

While reading the ingredients I was like, "Really? Pistachios on pasta? That's kind of weird." But then I started making it and OMG, Yasss! I couldn't get this into my mouth fast enough. The fla...