Roasted Broccoli Alfredo Pasta with Pistachio Crumble Recipe

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.