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Ruffle-edged Pasta with Cauliflower and Parsley Sauce
2 1/2 cups packed fresh parsley leaves (preferably flat-leafed)
2/3 cup olive oil
1 large head of cauliflower, cut into 1-inch flowerets, stems sliced thin
1 pound gigli del gargano (ruffled-edged, cone-shaped pasta, available at
some Italian markets) or rotelle (corkscrew-shaped pasta)
1 cup pimiento-stuffed olives, chopped fine
In a blender puree the parsley with the oil. In a large steamer
set over boiling water steam the cauliflower, covered, for 5 minutes,
or until it is just tender. While the cauliflower is steaming, in
a kettle of boiling salted water boil the pasta until it is al
dente and drain it well. In a large bowl toss the pasta with the
parsley sauce, the cauliflower, the olives, and salt and pepper to
taste.
Serves 4 to 6
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Cauliflower