member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    Linguine wCauliflower, PineNuts, Currant


    Source of Recipe


    Source: Quick from Scratch - Pasta

    List of Ingredients




    1/3 cup pine nuts

    1 medium head cauliflower (about 2 1/2 pounds), cut into small florets

    1/2 cup currants or raisins

    1/2 cup water

    3/4 teaspoon salt

    6 tablespoons butter

    2 tablespoons olive oil

    4 cloves garlic, minced

    1/4 teaspoon dried red pepper flakes

    3/4 pound linguine

    1/4 cup grated Parmesan cheese, plus more for serving

    3 tablespoons chopped flat-leaf parsley

    Recipe



    Heat the oven to 350 degrees. Toast the pine nuts until golden brown, about 8 minutes.


    Put the cauliflower in a large frying pan. Add the currants, water, and 1/4 teaspoon of the salt. Bring to a simmer over moderate heat and cook, covered, until the cauliflower is almost tender, about 3 minutes. Remove the mixture from the pan.


    Put the butter in the pan and cook over moderate heat, stirring, until the butter is golden brown, about 3 minutes. Add the cauliflower mixture, the oil, garlic, red-pepper flakes, and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute.


    In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve 3/4 cup of the pasta water. Drain the linguine and toss with 1/2 cup of the reserved pasta water, the cauliflower mixture, pine nuts, Parmesan, and parsley. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |