LINGUINI WITH ROASTED BROCCOLI PESTO
This pasta was an effort to use up the rest of the veggies on hand, and turned out to be kind of amazing. Roasting the veggies in the oven makes all the difference for the pesto.
Provided by caterwauler
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.
- Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
- Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl; set aside. Return pasta to the pot.
- Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar; stir to combine.
- Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.
Nutrition Facts : Calories 1121 calories, Carbohydrate 108.3 g, Cholesterol 24.4 mg, Fat 65.9 g, Fiber 12 g, Protein 33.8 g, SaturatedFat 13.8 g, Sodium 1923.3 mg, Sugar 12.7 g
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Judy Shannon
[email protected]This recipe is a great way to use up leftover broccoli.
Wolf YT
[email protected]Do you think this recipe would work with whole wheat pasta?
Fahadali Fahad
[email protected]This recipe is so easy to follow. I can't wait to try it!
Shakil Molla
[email protected]I'm allergic to pine nuts. Can I substitute another nut in the pesto?
Sunrae Collier
[email protected]This recipe looks delicious! I'm definitely going to try it next time I have guests over.
Stephanie Salladino
[email protected]I would love to try this recipe, but I don't have a food processor. Do you have any suggestions for how I could make the pesto without one?
Mime
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The roasted broccoli is a great way to add some extra vegetables to your meal.
Zahirjanlalwaazir gmailcom
[email protected]I'm not a big fan of broccoli, but I really enjoyed this dish. The pesto was so good that it made me forget all about the broccoli.
FAHIM IBN BASHAR
[email protected]The pesto was a bit too oily for my taste, but otherwise this dish was really good. The roasted broccoli was especially delicious.
ckc
[email protected]This recipe was easy to follow and the results were delicious! I loved the roasted broccoli and the pesto was so flavorful. I will definitely be making this again.
Hussain Ali FANNY PUB G CRAETER
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures. The roasted broccoli added a nice crunch, while the pesto was creamy and flavorful. I would definitely recommend this recipe to anyone
Notsn Zena
[email protected]This linguini with roasted broccoli pesto was an absolute delight! The broccoli was perfectly roasted, with a slight char that added a wonderful depth of flavor. The pesto was creamy and flavorful, with a nice balance of basil, garlic, and pine nuts.