Linguine Pasta Recipe with Pan-Toasted Cauliflower, Tahini, and Pomegranate Syrup
Pomegranate syrup serves as a two-for-one ingredient in this Lebanese-inspired fusion pasta linguine recipe. It provides both the sweet and tart flavors needed to make the earthy tones of the cauliflower and tahini pop. The fusion of flavors in this delicious dinner idea will take you and your palate on a linguine driven journey all across the Mediterranean.
Linguine & Pan-Toasted Cauliflower with Tahini & Pomegranate SyrupServes: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
1 pkg. (1 lb.) Barilla® Linguine
2 tablespoons olive oil, divided
1 head cauliflower, cut into 1-inch florets
2 tablespoons finely chopped garlic, divided
1 tablespoon crushed red pepper, divided
½ cup tahini
kosher salt and ground black pepper, to taste
1 tablespoon chopped mint
1 tablespoon chopped parsley
¼ cup pomegranate syrup
1. Heat 1 tablespoon oil in large skillet on high heat. Add half the cauliflower. Cook 30 seconds, without stirring. Add ¼ cup water; cover. Cook 3 min. or until water is almost evaporated. Add half each garlic and red pepper. Cook 1 min., stirring constantly. Remove from pan. Repeat process with remaining oil, cauliflower, garlic and red pepper.
2.Cook linguine pasta as directed on package. Drain; return to pan. Add cauliflower mixture and tahini; mix well. Season with salt and pepper.
3. Serve linguine topped with herbs and drizzled with pomegranate syrup.
Ingredient Tip: Pomegranate syrup or molasses is a traditional Middle Eastern condiment made by reducing pomegranate juice to a thick consistency. Look for it in the international section of larger grocery stores or in specialty markets.
Photo Credit: Lou Manna