Pasta with Cauliflower, Peppers and Walnut Pesto Recipe

Name: Pasta with Cauliflower, Peppers and Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups lightly packed cilantro leaves; 1/2 cup lightly packed flat-leaf parsley leaves; 3/4 cup walnuts; 2 garlic cloves; 1/2 cup extra-virgin olive oil; Kosher salt; 3/4 pound strozzapreti or orecchiette; 1 small head of cauliflower (1 1/2 pounds), cut into 1-inch florets (about 4 cups); 1 small red bell pepper, cut into 2-by-1/4-inch strips; 1 small yellow bell pepper, cut into 2-by-1/4-inch strips; Freshly ground pepper

Servings: persons

1 1/2 cups lightly packed cilantro leaves
1/2 cup lightly packed flat-leaf parsley leaves
3/4 cup walnuts
2 garlic cloves
1/2 cup extra-virgin olive oil
Kosher salt
3/4 pound strozzapreti or orecchiette
1 small head of cauliflower (1 1/2 pounds), cut into 1-inch florets (about 4 cups)
1 small red bell pepper, cut into 2-by-1/4-inch strips
1 small yellow bell pepper, cut into 2-by-1/4-inch strips
Freshly ground pepper

1
In a food processor, pulse the cilantro, parsley, walnuts and garlic until finely chopped.
2
Add 6 tablespoons of the oil and process until smooth.
3
Season with salt.
4
In a large pot of boiling salted water, cook the pasta until al dente.
5
Drain the pasta and reserve 1/4 cup of the pasta water.
6
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil.
7
Add the cauliflower and season with salt.
8
Cook over moderately high heat until browned in spots, 5 minutes.
9
Add the bell peppers and cook until tender and brown in spots, 5 minutes.
10
Scrape the vegetables into a bowl.
11
Add the pasta, pesto and the reserved pasta water to the vegetables; toss until the pasta is coated.
12
Season with salt and pepper.
13
Spoon into warm bowls and serve.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups lightly packed cilantro leaves, 1/2 cup lightly packed flat-leaf parsley leaves, 3/4 cup walnuts, 2 garlic cloves, and more.

Yes, Pasta with Cauliflower, Peppers and Walnut Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Cauliflower, Peppers and Walnut Pesto

How did you like this recipe?

Frequently Asked Questions