Rosemary and Cauliflower Pesto Pasta
In this dish, the cauliflower transforms into a flavorful pesto. It is delicious and though not a traditional combination, you will still feel like you are in Italy as you enjoy it.
Makes
Serving size
Ingredients
⅓ medium head (225 grams) cauliflower, cored and trimmed of leaves
1 small garlic clove
¼ teaspoon red pepper chili flakes
¼ cup pine nuts, toasted
⅓ cup parmesan cheese, grated
2 sun-dried tomatoes (3 grams) (dry variety, not oil-packed), reconstituted
½ tablespoon capers, drained and rinsed
1 tablespoon basil, chopped
½ tablespoon rosemary, chopped
2 tablespoons olive oil
½ teaspoon sherry vinegar
⅔ cup snap peas (75 grams), stems removed and sliced in half on a diagonal
½ pound spaghetti (or pasta shape of choice)
SPECIAL EQUIPMENT:
Food processor
Instructions
- Cut the cauliflower into large chunks and transfer to a food processor. Pulse the cauliflower until it resembles rice. Transfer to a large serving bowl.
- Pulse the garlic, chili flakes, pine nuts, parmesan cheese, sun-dried tomatoes, capers, basil and rosemary in a food processor until the mixture resembles coarse breadcrumbs.
- Add the garlic mixture to the bowl of processed cauliflower.
- Add the olive oil and sherry vinegar and mix everything until evenly combined.
- Set a small saucepan over high heat and bring 2 cups of water to a boil.
- Blanche the snap peas for 2 minutes. Drain the snap peas from the water and set aside.
- Cook the pasta according to package directions.
- Drain cooked pasta, reserving ¼ cup of cooking water.
- Toss the cooked pasta with the cauliflower pesto and blanched snap peas. If the pesto feels too thick, add the reserved pasta water to loosen.
- Divide into 4 serving bowls.
Cooking Tip
This cauliflower pesto is not just for pasta. It can also be enjoyed as a spread on top of crostini.
Recipe Contributed by FamilyCook Productions
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