Orecchiette Pasta with Cauliflower
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- 1/2 c
- shelled unsalted pistachios
- 8 Tbsp
- unsalted butter, cut into pieces (1 stick)
- 1 medium
- head cauliflower, cut into small florests
- oil-packed anchovies, drained, rinsed, finely chopped
- 1 clove
- garlic, finely chopped
- 2 c
- chicken broth
- 1 lb
- orecchiette pasta
- 1/2 c
- chipped fresh parsley
- 3/4 c
- finely grated parmigiano-reggiano
- 1/2 tsp
- crushed red pepper flakes, (to taste)
- 6 Tbsp
- extra-virgin olive oil
1Heat over to 350. Spread pistachios on small baking sheet and bake until lightly toasted, about 5 minutes. Cool, then coarsely chop.
2In large, deep skillet, melt butter over medium heat until it smells nutty and is golden brown. Add cauliflower and cook while stirring 1-2 minutes.
3Add anchovies and garlic and cook, stirring, 1-2 minutes (the anchovies will dissolve in the butter).
4Add the chicken broth and cook until the cauliflower is tender, about 5 minutes.
5Meanwhile, cook the orecchiette until al dente in large pot of well-salted water. Reserve 1/2 cup of pasta water before draining the pasta. Drain.
6Add the orecchiette, parsley, parmesan and crushed red pepper flakes to the cauliflower and stir to combine. Season to taste with salt and pepper.
7Serve in individual bowls, if desired. Sprinkle with pistachios and more red pepper flakes, if desired. (NOTE: If pasta seems dry, add a little of the reserved water.) Fresh drizzle with olive oil.