Ali Honour brought her roast cauliflower spaghetti with walnut & parsley pesto to Today with Maura and Dáithí. Get the recipe for yourself here!
Ingredients
Ali Honour brought her roast cauliflower spaghetti with walnut & parsley pesto to Today with Maura and Dáithí. Get the recipe for yourself here!
- 500g Cauliflower, cut into small florets
- 2 Tablespoons extra virgin olive oil
- Sea salt and cracked black pepper
- 400g Spaghetti
- 3oz Butter
- Finely grated parmesan, to serve
Walnut & Parsley Pesto
- 3oz shelled walnuts
- Big bunch of chopped parsley
- 6oz grated pecorino or parmesan cheese
- 3 garlic cloves, roughly chopped
- 2oz olive oil
- Big pinch of sea salt
Method
- Preheat oven to 240°C (475°F). Place the cauliflower, oil, salt, pepper on an oven tray lined with non-stick baking paper. Cook for 15–17 minutes or until golden brown and tender.
- Toast a few walnut pieces 5 mins before cauliflower is done.
- While the cauliflower is roasting, cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain.
- Return the pasta to the saucepan.Add the butter and a good twist of the pepper mill.Place in serving bowls, add a big spoonful of pesto. Sprinkle with parmesan to serve and the toasted walnuts.
Walnut & Parsley Pesto:
- Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.
- Drizzle in the oil while the machine is running just long to make paste
- Use immediately or cover with plastic wrap and refrigerate to store. Will last several days in fridge.
Note: Also great spread on toast!
