Whole grain penne with cauliflower and pine nuts
Whole grain penne with cauliflower and pine nuts
20 minutes total
Creamy cauliflower, sweet raisins and toasted pine nuts make this whole grain penne a comforting dish with rich flavor and a Mediterranean touch.
Ingredients
Serves 4
| 11.5 oz | Barilla Whole Grain Penne |
| 14 oz | Cauliflower Tops and Stalks |
| 8 | Anchovy Fillet in Oil |
| 1.8 fl oz | Extra Virgin Olive Oil |
| 1.8 oz | Soft Part of a Bread Loaf |
| 1.4 oz | Raisins |
| 1.4 oz | Pine Nuts |
| 1 clove | Garlic |
| 1 sprig | Rosemary |
| to taste | Salt and Black Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Soak the raisins in some warm water for some minutes, then squeeze and chop. In a non-stick pan, heat up a tbsp extra virgin olive oil with the rosemary sprig and toast the soft bread. Add the raisins and pine nuts. Remove the rosemary and set aside.
Step 2
Dice the cauliflower. In the same pan, you have used to toast the bread, add the remaining olive oil, the garlic clove and the rosemary. Let the mixture gain flavor then add the cauliflower with a ladle of boiling water. Cook for some minutes until soft. In the end, add the anchovy fillets and as soon as they melt, blend all in the mixer, adjust the salt and pepper, if needed.
Step 3
Cook the pasta, drain when al dente and pour in a pan with the cream of cauliflower. Plate and sprinkle the pasta with the bread, raisins and pine nuts.
Garnish/Tip:
Bread with raisins and pine nuts. As alternative to the cauliflower, Brussels sprouts. Use cauliflowers florets and stalks.