Half of the broad bean pesto from this recipe
350g pasta of your choice
1/2 a cauliflower, cut into small florets
Olive oil
Salt
2 tbsp pistachios, crushed
Sprig of basil
Grated parmesan
METHOD
Pre-heat the oven to 200C. Place the cauliflower pieces in a roasting pan lined with baking paper. Sprinkle with olive oil and salt and bake for 30 mins. Remove from oven and set aside.
Bring a pan of water to the boil. Add a tsp of oil and a pinch of salt, then cook the pasta all dente as per the packet instructions.
Saving 1 & 1/2 cups of pasta water, drain the pasta and run under cold water to stop the cooking.
In the same pan, combine the pesto and 1 cup of pasta water. Add in the cauliflower and then the pasta. Stir to combine. Add more pasta water if needed.
Serve with a sprinkle of pistachios and a leaf or two of basil to decorate. Sprinkle with parmesan as desired.
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