1/2 head cauliflower (about 1 lb), cutinto small florets
1 lg carrot, cut into very thin 1/8 inch slices, about 1/2 cup
1 cup frozen peas or 3 oz sugar snap peas, trimmed
1/4 cup olive oil
1/4 cup chopped fresh parsley
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated parmesan
Instructions
Oven 350. Spread nuts on baking sheet. Toast about 5 minutes. Set aside to cool.
Prepare pasta per package directions. When 5 minutes of cooking time remains, add cauliflower and carrot to water. Add peas for final 2 minutes of cooking. Ladle out 1/2 cup of cooking liquid and set aside.
Drain pasta and vegetables. Immediately return to pot and add oil, parsley, garlic, salt, pepper, and reserved cooking liquid. Stir to blend.
Serve hot and sprinkle with walnuts and cheese
Originally Submitted
2/18/2012
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