Orecchiette with Pesto and Roasted Cauliflower

Name: Orecchiette with Pesto and Roasted Cauliflower
Prep time: 15 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 30 g pine nuts (2 tbsp); 10 g parsley (0.5 bunch); 20 g basil (1 bunch); 2 Garlic cloves; 40 g Parmesan cheese (1 piece; 30% fat in whole milk); 110 ml olive oil; Salt; Pepper; 500 g Cauliflower; 350 g orecchiette pasta; nutmeg

Prep: 15min

| Servings: 4 | Cook: 20min

The Orecchiette with pesto and roasted cauliflower from Spoonsparrow is always a hit.

Ingredients

30 g pine nuts (2 tbsp)
10 g parsley (0.5 bunch)
20 g basil (1 bunch)
2 Garlic cloves
40 g Parmesan cheese (1 piece; 30% fat in whole milk)
110 ml olive oil
Salt
Pepper
500 g Cauliflower
350 g orecchiette pasta
nutmeg

Instructions

1.
Toast the pine nuts in a hot pan without oil over medium heat, remove and let cool. Wash, dry, and chop the herbs. Peel and halve the garlic. Grate the Parmesan. Blend the herbs, pine nuts, and garlic into a paste, gradually whisking in 100 ml olive oil until smooth. Stir in the grated Parmesan and season the pesto with salt and pepper.
2.
Clean, wash, and cut the cauliflower into florets. Boil in salted water for 3 minutes, shock in ice water, then drain. Meanwhile, cook the pasta according to package instructions in plenty of boiling salted water until al dente, then drain.
3.
Heat the remaining oil in a pan. Sauté the cauliflower for 4 minutes over medium heat. Toss in the cooked pasta, season with salt, pepper, and a pinch of freshly grated nutmeg, then pour the pesto over everything.