Bucatini with Charred Cauliflower and Hazelnut Pesto
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.
6ouncesdry bucatinior other long pasta like spaghetti or linguini
½head cauliflowercut into florets
½cupfresh Italian parsley
1tablespooncapers(I use salt packed that I rinsed - if you have brined, drain before adding.)
¼cupextra virgin olive oil
salt and freshly ground black pepper to taste
½cupshaved Parmesan cheese
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.