Pasta with Cauliflower, Peppers and Walnut Pesto

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!