Roasted Broccoli Alfredo Pasta With Pistachio Crumble Recipes

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
• Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
• In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
• Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

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.