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Ruffle-Edged Pasta with Cauliflower and Parsley Sauce image

Categories     Herb     Olive     Pasta     Appetizer     Vegetarian     Quick & Easy     Cauliflower     Winter     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 5

2 1/2 cups packed fresh parsley leaves (preferably flat-leafed)
2/3 cup olive oil
1 large head of cauliflower (about 2 1/2 pounds), cut into 1-inch flowerets and the stems sliced thin
1 pound gigli del gargano (ruffled-edged, cone-shaped pasta, available at some Italian markets) or rotelle (corkscrew-shaped pasta)
1 cup pimiento-stuffed olives, chopped fine


  • In a blender purée the parsley with the oil. In a large steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender. While the cauliflower is steaming, in a kettle of boiling salted water boil the pasta until it is al dente and drain it well. In a large bowl toss the pasta with the parsley sauce, the cauliflower, the olives, and salt and pepper to taste.

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