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Can be prepared in 45 minutes or less. 2
1/2 cups packed fresh parsley leaves (preferably flat-leafed) In a blender purée the parsley with the oil. In a large steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender. While the cauliflower is steaming, in a kettle of boiling salted water boil the pasta until it is al dente and drain it well. In a large bowl toss the pasta with the parsley sauce, the cauliflower, the olives, and salt and pepper to taste. Serves 4-6 | |||||||||||
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