Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Fusilli con crema di cavolfiore, pesto e granella di pistacchio

Fusilli with Cauliflower Cream, Pesto, and Chopped Pistachios

Name: Fusilli with Cauliflower Cream, Pesto, and Chopped Pistachios
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 7 oz fusilli (about 200 grams); 1 medium head cauliflower; 4 teaspoons dairy-free basil pesto; Salt, to taste; Nutmeg, to taste; Chopped pistachios, to taste; Olive oil, to taste

Liuba @LiuCookpad

Just a few ingredients make this simple dish with a delicate yet intriguing flavor.

Liuba @LiuCookpad

Just a few ingredients make this simple dish with a delicate yet intriguing flavor.

Saved

Ingredients

30 minutes

Serves 2 servings

7 ozfusilli (about 200 grams)
1medium head cauliflower
4 teaspoonsdairy-free basil pesto
Salt, to taste
Nutmeg, to taste
Chopped pistachios, to taste
Olive oil, to taste

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Steps

30 minutes

1

Wash the cauliflower, cut it into pieces, and cook it in plenty of salted water. Once tender, drain and let it cool slightly. Then blend it with an immersion blender, adding olive oil and nutmeg.
2

Cook the fusilli (you can use the cauliflower cooking water) and drain them 2 minutes before they are fully cooked.
3

Heat some olive oil in a skillet and sauté the pasta for a couple of minutes, adding the cauliflower cream, vegan pesto, and a splash of the cooking water.
4

Sprinkle with chopped pistachios before serving.