Ingredients

4 servings

　　

Swap

Penne rigate for the linguine or fettuccine Walnuts for the pistachios

　　1/2 head of cauliflower, florets sectioned and cut into 1/2-inch slices, for the zucchini

　　3 tablespoons fresh rosemary leaves (from 4 sprigs) for the mint

　　Romano cheese for the Parmigiano cheese

　　

Add

Zest of 1 orange

　　

Step 1

Prepare the pasta just as for the master recipe, #249, cooking al dente, with a bite to it. Toast the nuts and reserve. Before sautéing the cauliflower, first cook it for 2 to 3 minutes in an inch of boiling salted water. Drain the cauliflower, then sauté in the 2 tablespoons of EVOO with the garlic for a couple of minutes. Make the pesto, adding in the orange zest with the herbs before processing the paste. Drain the pasta. Toss the pasta with the pesto and cauliflower.

　　

Tidbit

Step 2

The next three recipes are really unusual pestos (one of my favorite things!) and I eat so much of them, that all I serve with the pasta is a salad. Since I eat salad after dinner, it’s rare that I even save room for it! If you like, you can beef up the protein (pun intended) by serving any of these pastas with grilled lamb chops, beef tenderloin steaks, chicken breasts, or pork loin chops alongside. Simply marinate any of the meats in just enough balsamic vinegar to coat, a healthy drizzle of EVOO, and salt and pepper, then broil to the desired doneness. With the Pistachio Pesto, scrod or haddock broiled with lemon and EVOO is lovely.

　　Rachael Ray 365: No Repeats