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Does this happen to you too? A few days have passed since you went to the market and your refrigerator is nearly empty. But you have to go to town tomorrow anyway and don’t want to make a special trip. That was me yesterday.
I’d resolved to Frankenstein something together and wasn’t feeling very excited about it. I was about to turn to our standard Pasta Aglio e Olio (which we love!), but instead I decided to page through a favorite cookbook of mine, having exactly zero faith that inspiration would strike. I was wrong.
Page 140 of Cooking for Friends saved the day. It went like this in my head: “Mmm, that looks good. Huh, I do have cauliflower, and parsley, garlic and capers; no almonds (mmm Almond Pesto), but I have hazelnuts; and I have Parmesan cheese!” In about half an hour we were gobbling it up, complete with satisfied sighs. Maybe next time, Frankenstein.
Bucatini with Charred Cauliflower and Hazelnut Pesto
Ingredients
- 6 ounces dry bucatini or other long pasta like spaghetti or linguini
- 1/2 head cauliflower cut into florets
- 1 clove small garlic
- 1/2 cup fresh Italian parsley
- 2 ounces toasted hazelnuts
- 1 tablespoon capers (I use salt packed that I rinsed – if you have brined, drain before adding.)
- 1/4 cup extra virgin olive oil
- salt and freshly ground black pepper to taste
- 1/2 cup shaved Parmesan cheese
Instructions
- Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup cooking water.
- Heat a stovetop grill pan (or grill pan on the BBQ) over high heat until hot. Add cauliflower and cook, turning often, until lightly charred on all sides, 6 or 7 minutes. Remove from heat.
- Meanwhile, with food processor running, add garlic and parsley to mince. Scrape down sides of bowl and add hazelnuts and capers; pulse until finely chopped. Add charred cauliflower and olive oil; pulse until coarsely chopped.
- In a serving bowl, toss drained pasta, 1/4 cup reserved cooking water and cauliflower mixture until thoroughly combined. Add more cooking water to desired consistency. Season to taste with salt and freshly ground black pepper. Top with Parmesan cheese and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had to stop back here and let you know Marissa that we have since remedied my lack of bucatini knowledge and have eaten this recipe at least twice now and Saturday (I was home alone) had pesto bucatini. LOVE this stuff! See what you did to me?! 🙂
That is awesome, Kevin!! So sweet of you to come back and let me know. And, I know!! Bucatini is addictive!
Bucatini … nope, never heard of it. But I LOVE it. Sounds yummy and not too difficult to make either. Reckon I might make this beauty for my fam bam dinner this week. 🙂
It’s so good, Anna! I promise… 🙂
Hi Marissa! Meant to comment on your range – looks alot like mine! I have a Premier six burner, straight gas model, with an industrial range hood. I don’t quite know how I cooked with an electric! 🙂
I love having the six burners, Dorothy. When we bought it, I thought it might be overkill but not at all. It’s well used. 🙂
Wow, this is a really awesome and simple dish! Love the flavors Marissa. And I’m so hungry as I read this! Have a great weekend!
Thank you, sweet Paula! You too!!
This is an absolutely beautiful meal! I admit, my Frankenstein meals are a lot less interesting, lol. I love the use of hazelnuts here, I bet they were such a nice accent to the charred cauli.
I bet your Frankenstein meals are beautiful, Faith! 😉 Yes, hazelnuts and charred cauli are a great match!
Sometimes the best recipes arise from an almost empty fridge. Your bucatini looks fantastic!
So true! Thank you, Mary.
Hi Marissa! I love roasted cauliflower. This dish is so elegant! Bucatini is a pantry staple here. I laughed out loud when I read “Frankenstein it” !! I can’t wait to use that the next time my husband asks what’s for dinner!
Hi Dorothy,
Believe me, sometimes dinner around here would qualify as ‘Frankensteined.’ 🙂 I thought of you with the bucatini, knowing that you were a fellow fan…