Ruffle-Edged Pasta with Cauliflower and Parsley Sauce

1. 1

   In a blender puree the parsley with the oil.

2. 2

   In a large steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender.

3. 3

   While the cauliflower is steaming, in a kettle of boiling salted water boil the pasta until it is al dente and drain it well.

4. 4

   In a large bowl toss the pasta with the parsley sauce, the cauliflower, the olives, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.