This recipe combines the nuttiness of hazelnuts, the freshness of basil, and the hearty texture of roasted cauliflower to create a flavorful and satisfying pasta dish. The charred cauliflower adds depth of flavor while the hazelnut pesto brings a rich and aromatic element to the dish. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 8 ounces bucatini pasta. 1/2 cup hazelnuts, toasted and skins removed. 2 cups fresh basil leaves. 2 cloves garlic. 1/2 cup grated Parmesan cheese. 1/3 cup extra-virgin olive oil. Juice of 1 lemon.
Instructions: Warm the oven up to 425F 220C. Add salt and pepper to the cauliflower florets and toss them with olive oil. Place on a baking sheet and roast for 25 to 30 minutes, stirring every now and then, until charred and soft. Follow the directions on the package to cook bucatini until it is al dente. Remove the water and set it aside. Put the garlic, basil, Parmesan cheese, olive oil, and lemon juice in a food processor and blend them all together. Pulse until the food is finely chopped and mixed, but there are still some small pieces. Put the cooked pasta, roasted cauliflower, and hazelnut pesto in a large bowl. Toss the pasta until it is well covered. If you want, you can serve it hot with extra Parmesan cheese and basil leaves on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
Sylvia R
