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Linguini with Roasted Broccoli Pesto
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Create a delicious roasted broccoli pesto tossed with sauteed tomatoes over linguini for a family-favorite dinner using that extra broccoli in your fridge.
Ingredients:
  • 0.5 (16 ounce) package linguine pasta
  • 1 large head broccoli, trimmed and chopped
  • 0.5 cup pine nuts, chopped
  • 0.25 cup grated Parmesan cheese
  • 5 cloves garlic, crushed
  • 5 tablespoons extra-virgin olive oil , divided
  • 2 tablespoons lemon-pepper seasoning
  • 0.5 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
Instructions:
  • Bring a large pot of lightly salted water to a boil, then cook the linguine until al dente, about 11 minutes.
  • Preheat your oven to 400 degrees F (200 degrees C).
  • Toss broccoli and pine nuts with Parmesan cheese, garlic, 3 tablespoons of olive oil, and lemon-pepper seasoning in a baking dish until well coated.
  • Roast in the preheated oven, stirring every 5 minutes, until broccoli is tender yet firm, for 10 to 15 minutes.
  • After cooking the pasta, save a bit of the cooking liquid. Combine the reserved liquid with the soup base in a small bowl and set it aside. Put the pasta back in the pot.
  • In a large skillet, heat 1 teaspoon of olive oil over high heat until sizzling. Add in tomatoes, red pepper flakes, and salt. Cook, stirring frequently until some liquid evaporates, about 3 to 5 minutes. Lower the heat and mix in the broccoli, 2 tablespoons of olive oil, butter, and balsamic vinegar until well combined.
  • Pour the vegetable mixture into the pasta pot. Mix in the bouillon water, stir well, and serve right away.

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