Pasta With Roasted Cauliflower And Parsley Pesto

Name: Pasta With Roasted Cauliflower And Parsley Pesto
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps Parmesan or Asiago cheese; 1 can cannelini beans, rinsed and drained; 1 medium cauliflower (2 lbs or so), sliced 1/2 thick vertically; 177 milliliters pitted Kalamata olives; 6 servings Kosher salt and freshly ground black pepper; 1 Grated zest of lemon; 6 servings Olive oil; 6 servings Thinly shaved or grated Parmesan cheese for garnishing; 946 milliliters packed fresh parsley leaves and tender stems, coarsely chopped; 454 grams tubular shaped pasta, such as penne or rigatoni; 2 Tbsps pine nuts; 1 Tbsp roasted garlic; 118 milliliters sun-dried tomatoes, thinly sliced

You can never have too many main course recipes, so give Pasta With Roasted Cauliflower And Parsley Pesto a try. This recipe serves 6. This recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 30g of protein, 29g of fat, and a total of 704 calories. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up sun-dried tomatoes, parmesan cheese, cauliflower, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert.