Name: Ruffle-Edged Pasta with Cauliflower
Ingredients: 1 lg Head of cauliflower; cut into 1 inch flowerets; 1 lb Gigli del gargano pasta ( ruffle-edged, cone-shaped pasta) {Recipe did say any pasta could be used: I was thinking of rotini, penne, or bows }; 1 c Pimiento-stuffed olives; chopped fine; 2 1/2 c Parsley*; 2/3 c Olive oil*

Annihilationism is a most serious error because it leads unrepentant sinners to underestimate their fate. Would not the ungodly be more inclined to live selfishly their whole lives, without thought of God, if they expected after death to face ultimate extinction rather than eternal punishment? The unsaved would probably like annihilationism to be true, but it is not. Because we believers love the lost, we must tell them the truth: all who live ungodly lives face eternal conscious torment at the hands of the living God.

Robert Peterson

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	lg	Head of cauliflower; cut into 1 inch flowerets
1	lb	Gigli del gargano pasta ( ruffle-edged, cone-shaped pasta) {Recipe did say any pasta could be used: I was thinking of rotini, penne, or bows }
1	c	Pimiento-stuffed olives; chopped fine
2 1/2	c	Parsley*
2/3	c	Olive oil*

INSTRUCTIONS

It is from the February 1993 issue of Gourmet.
*In a blender puree the parsley with the oil. I intend to make a white
sauce and add mozzarella and parmesan cheeses instead. If anyone tries the
parsley sauce, please let me know.
Steam the cauliflower for 5 minutes or until it is tender. Cook the pasta
al dente and drain well. In a large bowl toss the pasta with the parsley
sauce (or cheese sauce), the cauliflower, the olives and salt and pepper to
taste.
Posted to EAT-L Digest  by Marietta J Slater <marietta2@JUNO.COM> on Sep
15, 1997

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“Time: A longing in man for reuniting with God.”