Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4 to 6
Ingredients
2 1/2 cups packed fresh parsley leaves (preferably flat-leafed)
2/3 cup olive oil
1 large head of cauliflower (about 2 1/2 pounds), cut into 1-inch flowerets and the stems sliced thin
1 pound gigli del gargano (ruffled-edged, cone-shaped pasta, available at some Italian markets) or rotelle (corkscrew-shaped pasta)
1 cup pimiento-stuffed olives, chopped fine
Preparation
In a blender purée the parsley with the oil. In a large steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender. While the cauliflower is steaming, in a kettle of boiling salted water boil the pasta until it is al dente and drain it well. In a large bowl toss the pasta with the parsley sauce, the cauliflower, the olives, and salt and pepper to taste.
