Servings: 4 to 6
This unusual pesto doesn’t contain cheese—it gets all of its richness from pistachios. For a tasty variation, try substituting broccoli and red bell peppers for the cauliflower and carrots.
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Start the meal with an Escarole Salad with Olives and Garlic Croutons.
Phenomenal! Easy, quick, nutritious and delicious. What more can you ask for? The pesto is perfect. Everyone in my diehard, Parmesan loving family thought there was cheese in the recipe. I did reduce the garlic to two cloves based on other reviewers recommendations which was a good move.
This was fabulous. Quick and easy. Delicious. It is a keeper. Just take out the green folds in the center of the clove. It will cut the pungency of the garlic. Love, love, loved this dish.
Yum! I had some Cilantro and Walnut Pesto in the freezer, so I chopped up some pistachios to toss in with the pasta. Everyone, including those who do not like cauliflower, enjoyed the dish.
I really liked this. After reading reviews that said the garlic was too strong, I roasted 5 cloves still in the skin with the cauliflower and carrots, then added the roasted garlic to the pesto. I also added almost 3/4 of pasta water to thin the pesto. The boys (7 and 10) weren't thrilled, but ate it without complaint.
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