Recipe - Ruffle-Edged Pasta With Cauliflower

1 lg Head of cauliflower; cut
into 1 inch flowerets
1 pound Gigli del gargano pasta (
ruffleedged, coneshaped
pasta) {Recipe did say any
pasta could be used: I was
thinking of rotini, penne,
or bows }
1 cup Pimientostuffed olives;
chopped fine
2 One half cup Parsley*
2/3 cup Olive oil*

It is from the February 1993 issue of Gourmet.

*In a blender puree the parsley with the oil. I intend to make a white
sauce and add mozzarella and parmesan cheeses instead. If anyone tries the
parsley sauce, please let me know.

Steam the cauliflower for 5 minutes or until it is tender. Cook the pasta
al dente and drain well. In a large bowl toss the pasta with the parsley
sauce (or cheese sauce), the cauliflower, the olives and salt and pepper to
taste.

Posted to EATL Digest by Marietta J Slater marietta2@JUNO.COM on Sep
15, 1997