PASTA DAY: Spinach Linguine With Cauliflower, Pistachios, And Parsley

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* Exported from MasterCook *

 

Spinach Linguine With Cauliflower, Pistachios, And Parsley

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 36

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 head cauliflower -- small head

broken into small florets

1/4 cup extra-virgin olive oil

2 large garlic cloves -- pressed

1/4 cup minced scallions

salt and freshly ground black pepper

1 pound spinach linguine

1/3 cup chopped pistachios

1/4 cup chopped fresh flat-leaf parsley

freshly shaved Asiago

OR grated soy Parmesan cheese

 

Serves 4

 

The snowy white cauliflower against a backdrop of green noodles makes a

striking combination that also tastes great - especially with that

surprising crunch and color of the bright green pistachios. Whenever I

make this recipe, I buy extra pistachios to snack on or there would never

be enough left for cooking.

 

Lightly steam the cauliflower until just tender, about 5 minutes. Remove

from heat and set aside. In a large skillet, heat 1 tablespoon of the oil

over medium heat. Add the garlic and scallions, and cook until fragrant,

about 30 seconds. Add the cauliflower, remaining olive oil, and salt and

pepper to taste, and keep warm over low heat. Cook the linguine in a large

pot of salted boiling water, stirring occasionally, until it is al dente,

about 8 minutes. When the pasta is cooked, drain it and place in a large

serving bowl. Add the cauliflower mixture, the pistachios, and

parsley. Toss gently and serve immediately, with a bowl of cheese to pass

at the table.

 

Other pasta choices: spinach fettuccine

 

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