Linguini with Roasted Broccoli Pesto Recipe

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.