Fusilli in Pesto with Garlic Roasted Cauliflower

This recipe is a combination of classic spinach pesto that I learned from an Italian friend and roasting which is my favorite way to prepare vegetables. The whole preparation is very easy. First, cook the pasta al dente according to package. Second, season and roast the cauliflower until the edges are golden brown. Third, blend all your pesto ingredients together. Lastly, combine all the good stuff in one bowl until evenly coated. With 4 easy steps you can now make a great dish that is restaurant worthy.

I typically use cauliflower and mushrooms with my pasta dishes. But hey! Remember that there is no rule in my kitchen, so you can freely use any vegetable you like to make it the best pasta recipe you ever made!

Ingredients

Pesto 1 pkg Fusilli or any pasta of your choice 2 C Spinach 1/4 C Cashew nuts/Walnuts/Almonds/Pine Nuts 1/2 Tbsp Garlic powder 2 Tbsp EVOO Salt and pepper

Roasted Cauliflower 1 whole Cauliflower crown, cut into bite size 1 Tbsp Crushed garlic (add more for garlic lovers) EVOO Salt and pepper

Directions 1. Cook the pasta al dente according to package. Add about a tablespoon of salt to taste. 2. While the pasta is cooking, begin to prepare the vegetables for roasting. That includes washing and cutting. 3. Place an aluminum foil on the baking sheet and spread the cut cauliflower evenly in the baking sheet. 4. Add garlic, salt, pepper, and about 2 Tbsp of EVOO. 5. Toss until cauliflower pieces are evenly coated. 6. Roast in the preheated oven at 400F for 15mins. Set aside. 7. Blend all the pesto ingredients using a food processor or hand mixer until smooth. 8. Combine the previously cooked pasta, with roasted cauliflower and freshly made pesto sauce.

Use a good quality EVOO, it makes a huge difference.

Beware of olive oil fraud, click here to see the ultimate olive oil guide.

From kitchen with love,

Chef Ary

#dinner #QuickMeals #Italian #PastaNoodles #vegan #lunch