Title: Ruffle-Edged Pasta with Cauliflower
Categories: None
Yield: 1 Servings

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*

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 on Sep
15, 1997