Linguine with Cauliflower Pesto

Summary Not available

  • 1 tsp Salt
  • 1/2 cauliflower (cored and cut into large chunks)
  • 1 garlic cloves
  • 1 tsp chilli flakes
  • 70 g pine nuts (toasted and cooled)
  • 50 g Parmesan cheese (plus a little more for passing)
  • 1 tbsp capers (drained)
  • 5 tbsp parsley (leaves)
  • 80 ml olive oil
  • 1/2 sherry vinegar (to taste)
  • 450 g Linguine
  1. Set a large pot of salted water to boil

  2. Prepare pesto – Pulse half the cauliflower in a food processor until it looks like mixed sizes of couscous

  3. Transfer the cauliflower to a large bowl and repeat with the second batch adding it to the same bowl when you are finished

  4. If your cauliflower looks like the perfect texture but one large chunk insists upon escaping the steel blade’s grasp, pick it out and pulse it separately

  5. Pulse the garlic, chilli flakes, almonds, cheese, sun-dried tomatoes, capers and parsley in a food processor until the mixture looks like coarse breadcrumbs

  6. Transfer to the bowl with cauliflower, add the olive oil, the smaller amount of vinegar, and add a few pinches of salt and stir until combined

  7. (If you do this step in the food processor it becomes an unseemly paste

  8. Best to do it by hand

  9. ) Taste and adjust seasoning as needed – either adding more salt, pepper or remainder of vinegar

  10. I start with about 1/2 teaspoon salt but often go up to nearly a full teaspoon

  11. Assemble dish – Once water is boiling, add the linguine and cook until it is al dente (cooked but with a tiny bite left)/ Reserve about 250ml of the cooking water, then drain the rest

  12. Immediately toss the hot pasta with the cauliflower pesto and half of your reserved cooking water, until everything is nicely dispersed

  13. If the pesto still feels too thick, loosen it with the remaining reserved cooking water

  14. Divide among bowls and pass with additional Parmesan cheese

  15. Cooking notes: Want to skip the pasta? This is also incredible as a tapenade on olive-oil-brushed toasts

  16. To make this like an Italian grandmother, or without a food processor, simply chop everything by hand

No extra notes


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