Whole Wheat Penne with Roasted Cauliflower and Parsley Pesto

I see that many of you really like new recipes, so I tried another one for you last night. We rarely read a real newspaper anymore, but we do pick up a Summit Daily News when we're in Keystone, CO. So glad I did, because I found this recipe in the weekend insert. Cauliflower, pasta, beans... sounded yummy and something my son would enjoy too.

I did not make my own pesto this time (it looked like more than I wanted to do in one night), so I used store-bought basil pesto. It's not my favorite taste, so I'm looking forward to trying the recipe as it should be with parsley pesto. I also added a little garlic to our dish for some extra taste (since I didn't use olives either). Saying all that, I don't think I really "tried" this recipe... BUT it was still a really good dish. Thinking next time that it will be delicious! We especially enjoyed the roasted cauliflower; so much better than steaming it in my opinion.

Try it out and let me know how it works for you! If the Culinary Institute and Harvard School of Public Health give it thumbs up, it must be my culinary skills that are lacking :) Here's the recipe:

Everybody loves a hearty bowl of pasta, and this whole wheat penne dish is an excellent addition to a heart-healthy diet. Each year, The Culinary Institute of America and the Harvard School of Public Health bring health care professionals from across the nation to their Healthy Kitchens, Healthy Lives conference to help them help their patients to eat better. A favorite at the event, this dish features an abundance of vegetables and herbs, healthy fats and carbohydrates, fiber, nutrients — and deliciousness.

WHOLE WHEAT PENNE WITH ROASTED CAULIFLOWER AND PARSLEY PESTO

• 2 pounds cauliflower, sliced in 2-inch x 2-inch pieces
• Extra virgin olive oil, as needed
• Kosher or sea salt, as needed
• Ground black pepper, as needed
• 8 ounces whole wheat penne pasta
• 2/3 cup Parsley Pesto (recipe at right)
• ¾ cup oil-cured black olives (such as niçoise, kalamata or Cerignola), pitted and cut in half lengthwise
• 1 cup canned cannellini beans, drained and rinsed
• Crushed red pepper, as needed (optional)
• ¾ cup Asiago or Parmesan cheese, thinly shaved
• Fresh mint sprigs for garnish, as needed

Preheat the oven to 450 degrees F.
Brush both sides of the cauliflower with olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet. Put in the oven and roast for 15 to 20 minutes, turning once, or until the cauliflower is nicely browned and tender.
In a large pot of lightly salted boiling water, cook the pasta until just al dente, about 9 minutes. Drain the pasta, reserving ½ cup of the cooking water. In a large warm bowl, add ½ cup of the pesto and some of the reserved hot water, stirring to create a sauce. Add the hot pasta along with the cauliflower, olives, beans, and crushed red pepper (if using); toss to coat with the pesto sauce. If the mixture seems dry, adjust by adding a small amount of the reserved hot water and the remaining pesto. Top with cheese and mint. Serve warm or at room temperature.

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PARSLEY PESTO

• 3 cups packed fresh parsley leaves
• 2 teaspoons roasted garlic, chopped (see Chef's notes)
• 1½ tablespoons pistachios, almonds or pine nuts, toasted (see Chef's notes)
• 1½ tablespoons Parmesan or Asiago cheese, freshly grated
• Zest of 1 lemon
• ¼ cup plus 2 tablespoons extra virgin olive oil
• Kosher or sea salt, as needed
• Ground black pepper, as needed

In a food processor or blender, combine the parsley, garlic, pistachios, cheese, lemon zest and olive oil, and process until smooth. Season to taste with salt and pepper. Store, covered, in the refrigerator for up to 5 days or freeze for up to 3 months.

Chef's notes:
To roast garlic: Cut off the top 1/3 of a head of garlic. Place the garlic on a square of aluminum foil large enough to enclose it. Drizzle with a little olive oil, wrap the garlic in the foil and seal closed to make a pouch. Roast in a 400-degree F oven until tender, about 30 to 40 minutes.
To roast nuts: Arrange the nuts in a single layer on a sheet tray and place in a 350-degree F oven and roast for 5 to 7 minutes, until golden brown, checking frequently to prevent burning.
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Yield: 6 servings
PER SERVING: 451 CALORIES, 15 g PROTEIN,45 g CARBOHYDRATES, 9 g FIBER, 24 g TOTAL FAT (6 g saturated fat), 721 mg SODIUM, 22 g CHOLESTEROL


Action Item: Try this recipe! It's a great, heart-healthy meatless dish.

For further reading: The Health Benefits of Cauliflower