Ruffle-edged pasta with cauliflower

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

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