orecchiette pasta with cauliflower

Name: Orecchiette Pasta with Cauliflower
Prep time: 10 min
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1/2 cup(s) shelled unsalted pistachios; 8 tablespoon(s) unsalted butter, cut into pieces (1 stick); 1 medium head cauliflower, cut into small florests; 5 - oil-packed anchovies, drained, rinsed, finely chopped; 1 clove(s) garlic, finely chopped; 2 cup(s) chicken broth; 1 pound(s) orecchiette pasta; 1/2 cup(s) chipped fresh parsley; 3/4 cup(s) finely grated parmigiano-reggiano; 1/2 teaspoon(s) crushed red pepper flakes, (to taste); 6 tablespoon(s) extra-virgin olive oil

12 Pinches

Diane Davis

The Villages, FL

Updated on Jul 15, 2014

Pasta is fun !!! I like giving pasta as a gift either prepared, or as pasta uncooked with a recipe. Sure, it's simple with sauce or pesto, but how about something different, something special for a special occasion. This one is oh-so-easy. Besides, this recipe comes from a "Best Recipes From 25 Best Cookbooks" cookbook -- how can you miss with that !!

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prep time 10 Min

cook time 30 Min

method Stove Top

yield 6-10 generously

Ingredients

1/2 cup shelled unsalted pistachios
8 tablespoons unsalted butter, cut into pieces (1 stick)
1 medium head cauliflower, cut into small florests
5 - oil-packed anchovies, drained, rinsed, finely chopped
1 clove garlic, finely chopped
2 cups chicken broth
1 pound orecchiette pasta
1/2 cup chipped fresh parsley
3/4 cup finely grated parmigiano-reggiano
1/2 teaspoon crushed red pepper flakes, (to taste)
6 tablespoons extra-virgin olive oil

How To Make orecchiette pasta with cauliflower

Step 1

Heat over to 350. Spread pistachios on small baking sheet and bake until lightly toasted, about 5 minutes. Cool, then coarsely chop.

Step 2

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.
Step 3

Add anchovies and garlic and cook, stirring, 1-2 minutes (the anchovies will dissolve in the butter).
Step 4

Add the chicken broth and cook until the cauliflower is tender, about 5 minutes.
Step 5

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.
Step 6

Add the orecchiette, parsley, parmesan and crushed red pepper flakes to the cauliflower and stir to combine. Season to taste with salt and pepper.
Step 7

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.
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