Farfalle with baked cauliflower and pesto

Life is a combination of magic and pasta.

This must be one of the easiest pasta recipes we’ve made. It’s quick, absolutely delicious and perfect for a weeknight meal.

With this pasta, we had the best pesto ever. And that’s because we made it with herbs that we’ve been growing (pesticide free) for the past couple of months. We have our own little basil and some very fast growing parsley which we occasionally shared with some ants and bees.

To make the pesto we eye-measured:

a handful of basil
a handful of parsley
a handful of raw almonds and walnuts
1 garlic clove, grated
2-3 TBSP grated Parmesan 
approx. 4 TBSP olive oil
pinch of salt and pepper

We mixed all the ingredients in a blender until fully incorporated. Taste and season with salt and pepper if needed, then cover the pesto and set it aside. (To make a vegetarian/vegan version of this pesto, you can replace the Parmesan cheese with cashew or almond cheese or simply skip it altogether.)

To make the farfalle we used:

2 servings of farfalle (about half a packet)
half a medium cauliflower, cut into small/medium florets
4 TBSP pesto 
freshly grated Parmesan, to serve (optional)
freshly ground pepper, to serve

We preheated the oven to 170-180C, placed the cauliflower florets on a tray covered with baking paper, sprinkled a bit of olive oil and baked for about 10-15 minutes, until slightly golden.

At the same time, we brought a bit pot of water to boil, added a bit of salt and the farfalle. We boiled the pasta al dente according to the package. Once done, we drained it, reserving about 1/4 cup of the water, and mixed it with the baked cauliflower, the pesto and the reserved water. We tossed to cover and served with freshly grated Parmesan and freshly ground black pepper. Lots of it.

This dish is an inspiration from a recipe we found on In the kitchen, to which we added our own twist and magic.

This makes 2 servings.


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