| 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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