Linguine With Cauliflower Pesto

1 hour ago 3

Democracy Dies successful Darkness

Folks who don't overmuch attraction for cooked cauliflower should support reading; here, the rootlike is reduced to a couscous-like consistency, raw, successful the nutrient processor. A fistful of pantry-friendly, piquant add-ins and a minimal magnitude of olive lipid make a crumbly pesto that's arsenic bully with pasta arsenic it is piled atop crostini.

The look comes from New York nutrient blogger Deb Perelman's upcoming cookbook, based connected her blog, SmittenKitchen.com, which was calved successful 2006 and draws much than 5 cardinal hits a month. We scaled it backmost to trim the fig of servings and upped the sherry vinegar. And we utilized Romanesco cauliflower, which gave the substance a spot much colour and crunch.

Serve with a crockery of bitter greens.

Ingredients

measuring cup

Servings: 3-4

Kosher salt
6 ounces to 8 ounces dried linguine oregon good (thinner) linguine
1 tiny (13-ounce) caput cauliflower
1/2 cupful unsalted almonds (may substitute conifer nuts)
2 oregon 3 dry-packed sun-dried tomatoes
1-ounce chunk pecorino Romano food (may substitute Parmigiano-Reggiano)
1 mean clove garlic
1 tablespoonful drained capers
About 8 flat-leaf parsley leaves
Pinch crushed reddish capsicum flakes, oregon much arsenic needed
3 tablespoons olive oil
2 teaspoons to 2 1/2 teaspoons sherry vinegar, oregon much to taste

Nutritional Facts

Per serving (based connected 4)

Calories
460
Fat
22 g
Saturated Fat
4 g
Carbohydrates
53 g
Sodium
250 mg
Cholesterol
5 mg
Protein
16 g
Fiber
7 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Perelman's "The Smitten Kitchen Cookbook" (Knopf, Oct. 30, 2012).

Tested by Bonnie S. Benwick.

Published October 23, 2012

Updated March 14, 2026