Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Head of cauliflower; cut into 1 inch flowerets |
| 1 pounds | Gigli del gargano pasta ( ruffle-edged, cone-shaped pasta) {Recipe did say any pasta could be used: I was thinking of rotini, penne, or bows } |
| 1 cup | Pimiento-stuffed olives; chopped fine |
| 2½ cup | Parsley* |
| ⅔ cup | Olive oil* |
It is from the February 1993 issue of Gourmet.
*In a blender puree the parsley with the oil. I intend to make a white sauce and add mozzarella and parmesan cheeses instead. If anyone tries the parsley sauce, please let me know.
Steam the cauliflower for 5 minutes or until it is tender. Cook the pasta al dente and drain well. In a large bowl toss the pasta with the parsley sauce (or cheese sauce), the cauliflower, the olives and salt and pepper to taste.
Posted to EAT-L Digest by Marietta J Slater <marietta2@...> on Sep 15, 1997