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How to Make Linguini with Roasted Broccoli Pesto - A Step-by-Step Guide

When it comes to pasta dishes, there's nothing quite like the perfection of a well-made pesto. Traditionally made with basil, pine nuts, garlic, and Parmesan cheese, pesto is a versatile sauce that can be used in a variety of dishes. However, this linguini with roasted broccoli pesto recipe takes the classic pesto to new heights by incorporating roasted broccoli for a unique and delicious twist.

Broccoli is a highly nutritious vegetable that is often underrated, but in this dish, it t...

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Ingredients

  • ½ (16 ounce) package linguine pasta
  • 1 large head broccoli, trimmed and chopped
  • ½ cup pine nuts, chopped
  • ¼ cup grated Parmesan cheese
  • 5 cloves garlic, crushed
  • 5 tablespoons extra-virgin olive oil , divided
  • 2 tablespoons lemon-pepper seasoning
  • ½ teaspoon chicken soup base (such as Better than Bouillon®)
  • 1 teaspoon extra-virgin olive oil
  • 2 medium tomatoes, chopped
  • 1 teaspoon red pepper flakes
  • salt to taste
  • 1 tablespoon butter
  • 1 dash balsamic vinegar (Optional)

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Servings: 2
  • Yield: 2 servings

  • 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

    1121 cal.

    • Total Fat: 66g
    • Saturated Fat: 14g
    • Cholesterol: 24mg
    • Sodium: 1923mg
    • Total Carbohydrate: 108g
    • Dietary Fiber: 12g
    • Total Sugars: 13g
    • Protein: 34g
    • Vitamin C: 170mg
    • Calcium: 262mg
    • Iron: 9mg
    • Potassium: 1332mg

    Categories

    Main recipes
    Pasta recipes
    Vegetarian recipes
    Italian recipes
    Easy recipes