Pasta with Cauliflower, Peppers, and Walnut Pesto
"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...."
INGREDIENTS
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1 1/2 cups lightly packed cilantro leaves
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1/2 cup lightly packed flat-leaf parsley leaves
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3/4 cup walnuts
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2 garlic cloves
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1/2 cup extra-virgin olive oil
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Kosher salt
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3/4 pound strozzapreti or orecchiette
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1 small head of cauliflower, cut into 1-inch florets (1-1/2 pounds; about 4 cups)
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1 small red bell pepper, cut into 2-by-1/4-inch strips
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1 small yellow bell pepper, cut into 2-by-1/4-inch strips
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Freshly ground pepper
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