Ruffle-Edged Pasta with Cauliflower and Parsley Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
2 1/2 cups packed fresh parsley leaves (preferably flat-leafed) |
2/3 cup olive oil |
1 large head of cauliflower (about 2 1/2 pounds), cut into 1-inch flowerets and the stems sliced thin |
1 pound gigli del gargano (ruffled-edged, cone-shaped pasta, available at some italian markets) or rotelle (corkscrew-shaped pasta) |
1 cup pimiento-stuffed olives, chopped fine |
Directions:
1. In a blender purée the parsley with the oil. In a large steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender. While the cauliflower is steaming, in a kettle of boiling salted water boil the pasta until it is al dente and drain it well. In a large bowl toss the pasta with the parsley sauce, the cauliflower, the olives, and salt and pepper to taste.
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