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    Recipes » Main Course Recipes » Pasta

    Bucatini w/ Charred Cauliflower & Hazelnut Pesto

    Published: Jul 22, 2015 · Modified: Feb 16, 2021 by Marissa Stevens · 44 Comments

    VegetarianQuick Meals

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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.

    Charred Cauliflower

    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

    Marissa Stevens
    I've written this recipe for two generous servings. You can easily double it if you have four people, or even six as a side dish. For my vegan friends, just skip the Parmesan cheese and you've got a delicious vegan dinner.
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Italian
    Servings 2 people
    Calories 559 kcal

    Ingredients
      

    • 6 ounces dry bucatini or other long pasta like spaghetti or linguini
    • ½ head cauliflower cut into florets
    • 1 clove small garlic
    • ½ 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.)
    • ¼ cup extra virgin olive oil
    • salt and freshly ground black pepper to taste
    • ½ cup shaved Parmesan cheese

    Instructions
     

    • Cook pasta according to package directions until al dente. Drain, reserving ½ 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, ¼ 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

    Calories: 559kcalCarbohydrates: 14gProtein: 17gFat: 51gSaturated Fat: 9gCholesterol: 17mgSodium: 564mgPotassium: 737mgFiber: 6gSugar: 4gVitamin A: 1470IUVitamin C: 92mgCalcium: 385mgIron: 3mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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      Recipe Rating




    1. Kevin | Keviniscooking says

      May 03, 2016 at 2:04 pm

      5 stars
      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?! 🙂

      Reply
      • Marissa says

        May 03, 2016 at 2:10 pm

        That is awesome, Kevin!! So sweet of you to come back and let me know. And, I know!! Bucatini is addictive!

        Reply
    2. Anna @ shenANNAgans says

      August 02, 2015 at 11:28 pm

      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. 🙂

      Reply
      • Marissa says

        August 12, 2015 at 2:25 pm

        It's so good, Anna! I promise... 🙂

        Reply
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