Linguine with Cauliflower, Pine Nuts, and Currants

Name: Linguine with Cauliflower, Pine Nuts, and Currants
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 Tbsps butter; 1 kilograms medium head cauliflower (about , cut into small florets; 118 milliliters currants or raisins; 3 Tbsps chopped flat-leaf parsley; 4 cloves garlic, minced; 340 grams linguine; 2 Tbsps olive oil; 59 milliliters grated Parmesan cheese, plus more for serving; 79 milliliters pine nuts; 0 teaspoons dried red-pepper flakes; 1 teaspoons salt; 118 milliliters water

Linguine with Cauliflower, Pine Nuts, and Currants might be just the main course you are searching for. This recipe serves 4. One serving contains 756 calories, 22g of protein, and 36g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have butter, cauliflower, pine nuts, and a few other ingredients on hand, you can make it. To use up the currants you could follow this main course with the A Bag Pudding With Currants as a dessert.

Instructions

Heat the oven to 35

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Oven

Toast the pine nuts until golden brown, about 8 minutes.

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Pine Nuts

Toast

Put the cauliflower in a large frying pan.

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Cauliflower

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Frying Pan

Add the currants, water, and 1/4 teaspoon of the salt. Bring to a simmer over moderate heat and cook, covered, until the cauliflower is almost tender, about 3 minutes.

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Cauliflower

Currants

Water

Salt

Remove the mixture from the pan.

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Frying Pan

Put the butter in the pan and cook over moderate heat, stirring, until the butter is golden brown, about 3 minutes.

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Butter

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Frying Pan

Add the cauliflower mixture, the oil, garlic, red-pepper flakes, and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute.

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Cauliflower

Garlic

Pepper

Salt

Cooking Oil

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve 3/4 cup of the pasta water.

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Water

Linguine

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Pot

Drain the linguine and toss with 1/2 cup of the reserved pasta water, the cauliflower mixture, pine nuts, Parmesan, and parsley. If the pasta seems dry, add more of the reserved pasta water.

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Cauliflower

Water

Pine Nuts

Linguine

Parmesan

Parsley

Pasta

Serve with additional Parmesan.

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Parmesan

Wine Recommendation: The nuts and fruit, together with the assertive flavor of the cauliflower, are best with an acidic white wine. A bottle of Arneis or vernaccia from Italy, or alternatively a reasonably priced sparkling wine from California, would be a good choice.

Ingredients you will need

Sparkling Wine