Linguini with Roasted Broccoli Pesto
Description
Use that head of broccoli in your fridge to make an amazing roasted broccoli pesto that is served with sauteed tomatoes over linguini, making a tasty dinner the family will love.
Ingredients
•
1/2 (16 ounce) package linguine pasta
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1 large head broccoli, trimmed and chopped
•
1/2 cup pine nuts, chopped
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1/4 cup grated Parmesan cheese
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5 cloves garlic, crushed
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5 tablespoons extra-virgin olive oil , divided
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2 tablespoons lemon-pepper seasoning
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1/2 teaspoon chicken soup base (such as Better than Bouillon®)
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1 teaspoon extra-virgin olive oil
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2 medium tomatoes, chopped
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1 teaspoon red pepper flakes
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salt to taste
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1 tablespoon butter
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1 dash balsamic vinegar
Directions
1
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.
2
Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3
Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.
4
Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
5
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.
6
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.
7
Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.