Pasta with Cauliflower, Peppers, and Walnut Pesto
Recipe from Food & Wine

This vegetable-loaded pasta is equally delicious warm or cold. Jerry Traunfeld created it with the Eastern Mediterranean staples of cauliflower and bell peppers, which taste great together, especially when tossed in a garlicky walnut pesto.


Pasta with Cauliflower, Peppers, and Walnut Pesto
Petrina Tinslay

not yet rated

read comments

add your rating
add a comment
Servings: 6
Prep Time: 40 mins
Total Time: 40 mins
Related Categories: Cauliflower, Green Peppers, Pasta, Peppers, Vegetables, Vegetarian Pasta
 
savings in
change zip
 
Ingredients
  • 1 1/2  cups
    lightly packed cilantro leaves
    see savings
    On Sale
  • 1/2  cup
    lightly packed flat-leaf parsley leaves
    see savings
    On Sale
  • 3/4  cup
    walnuts
    see savings
    On Sale
  • 2 
    garlic cloves
    see savings
    On Sale
  • 1/2  cup
    extra-virgin olive oil
    see savings
    On Sale
  •  
    Kosher salt
    see savings
    On Sale
  • 3/4  pound
    strozzapreti or orecchiette
    see savings
    On Sale
  • 1 
    small head of cauliflower, cut into 1-inch florets (1 1/2 pounds; about 4 cups)
    see savings
    On Sale
  • 1 
    small red bell pepper, cut into 2-by-1/4-inch strips
    see savings
    On Sale
  • 1 
    small yellow bell pepper, cut into 2-by-1/4-inch strips
    see savings
    On Sale
  •  
    Freshly ground pepper
    see savings
    On Sale
add ingredients to list

Directions
1.
In a food processor, pulse the cilantro, parsley, walnuts, and garlic until finely chopped. Add 6 tablespoons of the oil and process until smooth. Season with salt.
2.
In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta and reserve 1/4 cup of the pasta water.
3.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil. Add the cauliflower and season with salt. Cook over moderately high heat until browned in spots, 5 minutes. Add the bell peppers and cook until tender and brown in spots, 5 minutes. Scrape the vegetables into a bowl.
4.
Add the pasta, pesto and the reserved pasta water to the vegetables; toss until the pasta is coated. Season with salt and pepper. Spoon into warm bowls and serve.
Add Your Review
Related Recipe
Vegetable Pastitsio
Vegetable Pastitsio

Here's a great-tasting, meatless version of the popular Greek dish.

 Articles
Cauliflower: Cook Once, Eat Twice
...Cauliflower is one of my favorite vegetables and it's been a while since it's played a double...-feature on my dinner table.This week I'm cooking up Pork Chops with Roasted Cauliflower and Onions.... And with the extra cauliflower I prepare, tomorrow's dinner will be a snap with Curried Cauliflower Latkes... read more...
Beefy Pasta Skillet: Dinner for $10
... to dig in. Even better, this Beefy Pasta Skillet yields 4 servings at just $1.55 per serving -- which.... Make this Beefy Pasta Skillet! Got $10? Then we've got plenty of dinner ideas for you! Check out Recipe... read more...
Sneaky Kids Dinner: Where's Waldo Pasta
... in my house), and I'm jumping on board with this fun and simple pasta -- where Waldo just happens... to be hiding! What You'll Need: pasta with red sauce 1 slice of white cheese, such as mozzarella or provolone... To Make Where's Waldo Pasta: Dish up your favorite pasta with red sauce. Cut hat and sweater shapes out... read more...
More Great Recipe Ideas from Food & Wine