Rigatoni Pasta with Cauliflower and Almond Pesto Recipe
Bold spices like cumin, turmeric, cardamom and cayenne, combine with the crunchy texture of cauliflower, toasted almonds and sun-dried tomatoes to give this pesto pasta some serious pizzazz and place it a cut above other pesto recipes in terms of strong flavor profile. Barilla’s Collezione rigatoni provides the perfect nest for all that vibrant flavor in this vegetarian rigatoni pasta recipe.
Cauliflower Almond Pesto RigatoniServes: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
1 box (12 oz.) Barilla® Collezione Rigatoni
2 cups roughly chopped cauliflower
1 cup toasted almonds
1 cup oil-packed sundried tomatoes, drained
½ cup shredded Parmesan
½ cup roughly chopped parsley leaves
¼ cup olive oil
1 teaspoon finely chopped garlic
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cardamom
¼ teaspoon cayenne
kosher salt and crushed red pepper, to taste
1. Cook rigatoni pasta as directed on package. Drain, reserving 1 cup pasta water. Return pasta to pot.
2. Combine remaining ingredients, except salt and red pepper, in food processor. Process until well blended but still slightly chunky to make the pesto sauce base.
3. Add cauliflower pesto and reserved pasta water to pasta in pot. Mix well. Cook until heated through. Season with salt and red pepper.
Photo Credit: Lou Manna