Fusilli with Cauliflower & Hazelnuts
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Serves 4
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25 g (1 oz) butter or vegetarian
margarine
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50 g (2 oz) fresh white breadcrumbs
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25 g (1 oz) hazelnuts, finely chopped
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375 g (12 oz) dried fusilli
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8 tablespoons hazelnut oil
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1 cauliflower, divided into small florets
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2 garlic cloves, sliced
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1 dried red chili, deseeded and chopped
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2 tablespoons chopped parsley salt and
pepper
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Melt the butter or margarine in a frying
pan and stir-fry the bread-crumbs and hazelnuts over a medium heat for
about 3 minutes until crisp and golden. Drain on kitchen paper and set
aside.
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Bring a large pan of water to rolling
boil, add 1 teaspoon salt and the pasta. Return to the boil and cook
over a medium heat for 10-12 minutes until the pasta is tender, but
still firm to the bite.
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Meanwhile, heat half the oil in a pan and
fry the cauliflower, garlic and chili for 8-10 minutes until the
cauliflower is golden. Add the parsley.
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Drain the pasta, toss with the remaining
oil and season to taste. Stir the pasta into the cauliflower mixture.
Serve topped with the bread-crumb mixture.
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Note: Fusilli is the spiral or
corkscrew-shaped pasta; macaroni or farfalle could be used instead.
Broccoli makes a tasty alternative to cauliflower and is particularly
good when 50 g (2 oz) sultanas are added along with the parsley.
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