Coconut & Vanilla

Linguine with cauliflower pesto

adapted from The Smitten Kitchen Cookbook by Deb Perelman

yields: 4 – 6 servings

Ingredients:

• 1/2 cauliflower (about 450 g), cut into florets and rinsed
• 1 garlic clove
• 1 pinch  of red pepper flakes or piment d’espelette (also good: smoked paprika powder)
• 70 g pine nuts, toasted
• 55 g parmesan, plus more for serving
• 4 dried tomatoes
• 1 Tbsp capers (can also be omitted, but rounds off the pesto nicely)
• 3 Tbsp (or more) parsley, finely chopped
• 80 ml olive oil
• 1/2 tsp sherry or white wine vinegar
• salt, pepper
• linguine (adapt how much you need; we take 300/2 persons, but we are hugh pasta lovers!)

In a large pot boil water for the pasta.

Chop the cauliflower in a food processor until it has the size of different sized couscous. Better make it in two batches. Pour the cauliflower into a bowl.

If the tomatoes are oil-packed, drain them under water and chop them.

Pulse garlic, pepper flakes, pine nuts, parmesan, tomatoes, capers and parsley in the food processor until it looks like breadcrumbs. If it gums up to a chewy dough because of oil/moisture add some cauliflower to loosen it again. Add everything to the bowl. Add the olive oil, vinegar and salt and stir until combined. Season with salt, pepper and vinegar.

Cook the linguine until al dente. Drain and reserve 250 ml of cooking water.

Toss the pasta with the pesto and half of the reserved cooking water. If the pesto is still too thick add some more water.

Serve with freshly grated parmesan.

Note: If you don’t own a food processor simply chop everything by hand with a large knife.