Spaghetti With Cauliflower & Green Olive Pesto Tarifi

Malzemeler

• 1 (2 to 2 1/2 Pound) Head Cauliflower, Cored & Cut Into 1 Inch Pieces, 1 1/2 Cups Pitted, Brine Cured Green Olives, 1/2 Cup Fresh Parsley, 1/4 Cup Olive Oil Plus 3 Teaspoons, 2 Tablespoons Capers, Drained, 3 Large Cloves Garlic, Peeled, Sea Salt & Cracked Black Pepper, Red Pepper Flakes, 3/4 Pound Whole Grain or High Fiber Spaghetti. To Serve: 3/4 Cup Lightly Toasted Sliced Almonds, 1/2 Cup Grated Pecorino Romano Cheese

Hazırlanışı

1. Place a large pot of salted water on to boil for the pasta. In a large frying pan, heat the 3 teaspoons of olive oil and cut the cauliflower over medium low heat for about 6 minutes or until it begins to color. Add 1/2 cup of water to the cauliflower along with salt and pepper and continue to cook until the cauliflower is tender and the water is absorbed. In a food processor, pulse together the olives, capers, garlic, and parsley until very coarsely blended. Add the 1/4 cup of olive oil and pulse briefly. (You want a chunky sauce, not a smooth one) Cook the pasta following instructions on the pasta until it is a little under done. Drain the pasta, reserving 1 cup of pasta water. Stir the olive mixture into the cauliflower, add the pasta and stir over high heat, adding as much of the reserved pasta water as is needed to coat the pasta. Divide the pasta between four pasta bowls, and top with the toasted sliced almonds and grated Pecorino cheese. Serve immediately.

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