Orecchiette Pasta with Cauliflower
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shelled unsalted pistachios
unsalted butter, cut into pieces (1 stick)
head cauliflower, cut into small florests
oil-packed anchovies, drained, rinsed, finely chopped
garlic, finely chopped
chipped fresh parsley
finely grated parmigiano-reggiano
crushed red pepper flakes, (to taste)
extra-virgin olive oil
Heat over to 350. Spread pistachios on small baking sheet and bake until lightly toasted, about 5 minutes. Cool, then coarsely chop.
In 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.
Add anchovies and garlic and cook, stirring, 1-2 minutes (the anchovies will dissolve in the butter).
Add the chicken broth and cook until the cauliflower is tender, about 5 minutes.
Meanwhile, 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.
Add the orecchiette, parsley, parmesan and crushed red pepper flakes to the cauliflower and stir to combine. Season to taste with salt and pepper.
Serve 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.
Last Updated: Sun, Aug 3, 2014