Whole grain penne with cauliflower, pie nuts and raisins
11.5 oz Barilla Whole Grain Penne
14 oz cauliflower tops and stalks
8 anchovy fillet in oil
1.8 fl oz extra virgin olive oil
1.8 oz soft part of a bread loaf
1.4 oz raisins
1.4 oz pine nuts
1 garlic clove
1 sprig of rosemary
Salt and black pepper, to taste
Soak the raisins in some warm water for some minutes, then squeeze and chop.
In a non-stick pan, heat up a tbsp extra virgin olive oil with the rosemary sprig and toast the soft bread.
Add the raisins and pie nuts.
Remove the rosemary and set aside.
Dice the cauliflower.
In the same pan, you have used to toast the bread, add the remaining olive oil, the garlic clove and the rosemary.
Let the mixture gain flavor then add the cauliflower with a ladle of boiling water.
Cook for some minutes until soft.
In the end, add the anchovy fillets and as soon as they melt, blend all in the mixer, adjust the salt and pepper, if needed.
Cook the Fusilli, drain when al dente and pour in a pan with the cream of cauliflower.
Plate and sprinkle the pasta with the bread, raisins and pie nuts.
Garnish / Tip: bread with raisins and pie nuts. As alternative to the cauliflower, Brussels sprouts. Use cauliflowers florets and stalks.