Fusilli With Roasted Cauliflower & Sun-dried Tomato Pesto Tarifi

Malzemeler

• 1 Medium Sized Head Cauliflower, 2 Cloves Garlic, Peeled & Sliced Thin, 2 Tablespoons extra Virgin Olive Oil, Salt & Pepper, 1/3 - 1/2 Cup, (Or Similar Amount Pureed Sun-dried Tomatoes Packed In Oil), 1/3 Cup Chopped Fresh Parsley, 1 Pound Package Whole Wheat Fusilli Pasta. To Serve: Grated Pecorino or Parmesan Cheese

Hazırlanışı

1. Preheat the oven to 375 degrees F. Core the cauliflower and cut the entire cauliflower into bite sized pieces (about 1 1/2 inches in size). Toss the cauliflower and sliced garlic with the olive oil and salt and pepper and place it on a foil lined baking sheet. Roast the cauliflower until it is tender and golden brown, stirring every so often, about 25 minutes. While the cauliflower is roasting, heat a large pot of salted water to boil. Cook the pasta according to manufacturers directions until "al dente", then drain, reserving a small cup of pasta water. Toss the pasta with the sun-dried tomato pesto and loosen with some of the pasta water to coat the pasta well. Return the pasta pot to the heat and add the cauliflower, stir, and cook for a minute or two to combine, adding a little additional pasta water if the sauce seems too dry. Serve immediately, offering grated cheese at the table.

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