Fine Cooking Magazine - November/December 2020

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.

Ingredients

Kosher salt
1/2 large head cauliflower, cut into small (1/2- to 3/4 -inch) florets (about 6 cups)
3 medium carrots, halved lengthwise and then cut on the diagonal 1/2 inch thick
7 Tbs. extra-virgin olive oil
1 cup lightly packed fresh cilantro leaves
1/2 cup unsalted shelled pistachios
3 medium cloves garlic, peeled
1 Tbs. fresh lemon juice
3/4 lb. cavatappi
Freshly ground black pepper
2 large scallions, thinly sliced

Calories (kcal) : 460
Fat Calories (kcal): 200
Fat (g): 22
Saturated Fat (g): 3
Polyunsaturated Fat (g): 3.5
Monounsaturated Fat (g): 14
Cholesterol (mg): 0
Sodium (mg): 670
Carbohydrates (g): 54
Fiber (g): 7
Protein (g): 13

Preparation

Position a rack in the center of the oven and heat the oven to 475°F. Bring a large pot of well-salted water to a boil over high heat.
Put the cauliflower and carrots on a heavy-duty rimmed baking sheet. Drizzle with 2 Tbs. of the olive oil and 1/2 tsp. salt and toss to coat. Roast for 10 minutes, stir, and continue roasting until tender and golden in spots, about 10 minutes more.
Meanwhile, pulse the cilantro, pistachios, and garlic in a food processor until finely chopped. With the machine running, add the remaining 5 Tbs. oil and purée until the sauce is very smooth. Add the lemon juice and 3/4 tsp. salt and pulse to mix.
Boil the pasta according to package directions until al dente. Drain well and return the pasta to the pot. Toss the warm pasta with the roasted vegetables and pesto. Season to taste with salt and pepper and transfer to a serving bowl. Sprinkle with the scallions and serve.

Start the meal with an Escarole Salad with Olives and Garlic Croutons.

(8 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Cauliflower
IN THIS RECIPE
Carrots
IN THIS RECIPE
Cilantro
FEATURED
Rhubarb

Reviews

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Reviews (8 reviews)

lv2ck94 | 01/03/2020
This is a family favorite and part of the regular rotation. I, too, cut back on the garlic and add some pasta water to thin out the pesto. I have doubled and tripled the recipe successfully. We usually top it with some toasted panko which adds a nice crunch.
SeeBeth | 03/16/2016
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.

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What We're Cooking Now

Name: Cavatappi with Cilantro-Pistachio Pesto
Yield: 4 to 6 servings
Cuisine: Italian
Ingredients: Kosher salt; 1/2 large head cauliflower, cut into small (1/2- to 3/4 -inch) florets (about 6 cups); 3 medium carrots, halved lengthwise and then cut on the diagonal 1/2 inch thick; 7 Tbs. extra-virgin olive oil; 1 cup lightly packed fresh cilantro leaves; 1/2 cup unsalted shelled pistachios; 3 medium cloves garlic, peeled; 1 Tbs. fresh lemon juice; 3/4 lb. cavatappi; Freshly ground black pepper; 2 large scallions, thinly sliced