Prep Time:
10 minutes |
Cook Time:
30 minutes |
Serves:
4-6 |
About the recipe
I'm not sure why, but I don't often make pesto. It's easy to make, the family loves it and it's very versatile so expect to see more of them here. It's been so long that I couldn't even find my mortar and pestle which the website Serious Eats (my favorite cooking site) claims is the secret to making the best pesto. I don't disagree, bit I used my blender for this one and it worked. Next time I will find the mortar and pestle hopefully.
I don't use pinenuts in pesto anymore and we don't stock them at the market. Any that you find out there come from China and folks say they are a different type. We've stocked a brand from Italy that is so pricey you need a second mortgage to afford it so we stopped carrying it. In this version I used marcona almonds and have also used regular Paso almonds, pistachios or even breadcrumbs.
Ingredients
|
Casarecce pasta box
Preparation
- Add the cauliflower to a bowl and season with salt and pepper and olive oil. Roast in a toaster oven at 425 until golden brown.
- In large pot, bring 4 quarts water to a boil and add 1-2 tablespoons salt. Cook pasta according to package instructions until al dente. Drain pasta, reserving 1 cup starchy pasta water.
- Add basil, 2 TB oil, garlic, almonds and cheese to a blender and mix on high. Add a little pasta water if needed.
- Add pasta, cauliflower and pesto to a bowl and mix well. Toss together, adding pasta water if needed to loosen sauce and create a creamy, cohesive consistency.
- Divide among warm bowls and top with cheese and enjoy.
