Thursday, November 3, 2011

Pasta with Cauliflower Pesto

pasta with cauliflower pesto

I'm gonna tell you this because it's good, but hold on because I have an idea. This is really good though, I like cayenne with cauliflower a lot. But Bork is working on a butternut squash pesto recipe and says that so far she can taste the garlic but not the squash, and truthfully I could dial down the garlic too. I guess raw garlic works with basil pesto because basil has a strong flavor, so maybe less garlic for more delicate flavors? Or roasted garlic? Or roast the vegetables and garlic together bring up the vegetable flavor and bring down the garlic a bit? Roasted cauliflower and garlic pesto TK...

1 lb frozen cauliflower
2 cloves garlic, smashed and peeled
1/4 cup walnuts, toasted
1/2 cup grated parmesan cheese
1/4 teaspoon ground cayenne
1/4 cup olive oil
1 lb pasta

Bring lightly salted water to a boil over high heat in a large saucepan. Add cauliflower and cook until tender, about five minutes. Drain.

Put more water on for the pasta.

Put the cauliflower, garlic, walnuts, parmesan cheese and cayenne into a food processor and process until roughly chopped. Drizzle in the olive oil and process until smooth.

Cook the pasta until al dente, about ten minutes. Drain. You may want to reserve a cup or so of the cooking water in case your pesto is very thick.

Return the pasta to the pot and stir in the pesto, thinning it out with reserved water as desired.

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