by Harvest Eating with Chef Keith Snow
Total Time: 15 minutes
Recommended Beverage: Chardonnay
Did you think pesto was just basil and pinenuts? Learn how to make this unique pasta dish with roasted cauliflower and kale pesto.
1 cup roasted cauliflower
1/2 cup roasted shallots
1/4 cup kale pesto
1/2 lb whole wheat Penne pasta cooked
5 tbs extra virgin olive oil
1 tsp orange zest
1 tbs orange juice
3 tbs Parmesan cheese grated
2 tbs chives minced
1. In a large skillet placed over medium heat add 3 tbs oil, add cauliflower and shallots. Saute for 2 minutes then add cooked pasta.
2. Add kale pesto and stir often to prevent sticking. Add 1 tbs chives, the orange zest and continue stirring.
3. Add orange juice, Parmesan cheese salt and pepper.
4. Plate the dish up then top with more cheese, chives and a drizzle of olive oil.