![]() ![]() Make the recipe once as written, then tweak it to suit your own particular tastes. Season with salt and pepper to taste, then serve immediately in pasta bowls, garnished with the Toasted Breadcrumbs and additional cheese.Ī whole tin of anchovies? Believe me, it's not too much in fact, I've been known to add more, as with the garlic. Using tongs, toss the pasta with the cauliflower and pesto, adding more of the pasta water as necessary to form a sauce that just coats the pasta. Return the skillet to medium-high heat and add the drained pasta and 1 cup of the reserved pasta water. ![]() ![]() Stir in the arugula pesto and cook briefly, then remove the pan from the heat. When the oil is very hot, add the cauliflower and cook, stirring frequently, until it begins to brown around the edges and smells nutty, 5 to 6 minutes. While the pasta is cooking, heat a 14-inch skillet over high heat with the remaining 1/4 cup oil. Drain the pasta, reserving 2 cups of the pasta water. Add the spaghetti and cook until it is al dente, usually 8 to 9 minutes. Set aside.īring a large pot of water to a boil and season generously with salt - it should taste like seawater. Add the cheese and lemon zest, and pulse briefly to combine. Pulse until the mixture comes together to form a coarse paste. To the food processor (no need to clean out the bowl), add the walnuts, anchovy fillets with their oil, garlic, arugula, parsley, 1/4 cup of the oil, and the red pepper. Pulse the cauliflower florets in a food processor until they resemble coarse crumbs, with some pieces about the size of a pea or slightly smaller. ![]()
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