Recipes
Get creative in the kitchen
Orecchiette with Cauliflower and Walnut Brown-Butter Pesto
Servings
4 serves
prep time
5 mins
cook time
25 mins
total time
30 mins
Ingredients
350 gm cauliflower, cut into florets (½ small)
2 tbsp olive oil
500 gm dried orecchiette
Finely grated rind of 1 lemon, juice of ½, plus lemon wedges (optional) to serve
Finely grated parmesan, to serve
Walnut brown-butter pesto
185 gm cold butter, diced
¼ cup sage leaves (firmly packed)
80 gm roasted walnuts
30 gm grated parmesan
1 long red chilli, coarsely chopped
2 garlic cloves, finely chopped
Method
1
Preheat oven to 250°C. Place cauliflower on a baking tray, drizzle with olive oil and season to taste. Roast until golden and edges are slightly charred (8-10 minutes).
2
Meanwhile, for walnut brown-butter pesto, cook butter in a small saucepan over medium-high heat until foaming and nut brown (4-5 minutes), then add sage and stir until crisp. Set aside a few leaves for garnish, then transfer sage butter to a food processor, add remaining ingredients, blitz to a coarse purée and season to taste.
3
Cook orecchiette in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving about 80ml pasta water, and return pasta to pan. Add pesto, cauliflower, lemon rind and juice, toss to combine, adding a little pasta water to loosen, and season to taste. Top with parmesan and reserved sage leaves and serve with lemon wedges.
https://www.gourmettraveller.com.au/recipes/fast-recipes/orecchiette-with-cauliflower-and-walnut-brown-butter-pesto-13859