Ruffle-edged Pasta With Cauliflower And Parsley Sauce

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 1/4 cups packed fresh flat leaf parsley
• 1/3 cup olive oil
• 1 1/4 lbs cauliflower, cut into 1 inch flowerettes and the stems sliced thin
• 1/2 lb ruffle-edged cone-shaped pasta (or corkscrew-shaped pasta)
• 1/2 cup pimento stuffed olive, chopped fine (or your favorite or olive tapenade)
• salt and pepper

Recipe

• 1 put a large pot of salted water on to boil for the pasta.
• 2 puree parsley and oil in blender.
• 3 steam cauliflower for 5 minutes or until just tender.
• 4 add pasta to boiling water and cook until al dente; drain.
• 5 pour pasta back into pot and toss with the parsley sauce, cauliflower, olives and salt and pepper to taste.