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Oat & Flax Linguine with Garlic Broccoli Sauce

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Serving Size: 
  • 1 lb. Pappardelle's Oat & Flax Linguine
  • 2 tablespoons pine nuts, toasted*
  • 3 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 8 cloves garlic, minced*
  • Fresh ground pepper
  • 1/3 cup dry white wine
  • 1/4 cup water*
  • 1 teaspoon dried oregano*
  • 1 teaspoon dried basil*
  • 1/2 teaspoon dried thyme*
  • 2 cups broccoli florets
  • 1/4 cup grated fresh Parmesan cheese

*Or use 4 oz. Pappardelle's (7 oz.) Traditional Basil Pesto and reduce garlic cloves to 3

  1. Toast the pine nuts until they just begin to turn golden brown. Watch them carefully as they can burn quickly.
  2. In a medium skillet, heat olive oil over medium heat. Add garlic and pepper and sauté for 5 minutes. Add wine and bring to a boil. Reduce heat immediately, add water and simmer for 3-4 minutes. Add the oregano, basil & thyme. (-Or - *Use 4 oz. of Pappardelle's (7 oz.) Traditional Basil Pesto & reduce garlic cloves to 3, in place of “*” items.)
  3. In a large pot of rapidly boiling water, add the broccoli and turn off the heat. Immediately remove & rinse the broccoli under cold running water to stop the cooking process. (This blanching method helps the broccoli to retain its bright green color & crispness.)
  4. Add the broccoli to the wine sauce and heat for 2 minutes.
  5. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain. Transfer to a serving bowl, pour the wine sauce on top and sprinkle with pine nuts & Parmesan cheese.

From This Recipe

$8.25 | 1 lb. package
$6.49 | 7 oz. container