Fusilli with Cauliflower & Hazelnuts
Preparation time: 15 minutes
Cooking time: 15-18 minutes
25 g (1 oz) butter or vegetarian
50 g (2 oz) fresh white breadcrumbs
25 g (1 oz) hazelnuts, finely chopped
375 g (12 oz) dried fusilli
8 tablespoons hazelnut oil
1 cauliflower, divided into small florets
2 garlic cloves, sliced
1 dried red chili, deseeded and chopped
2 tablespoons chopped parsley salt and
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
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.
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.
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.
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.