Cauliflower, Ricotta and Pesto Pasta Recipe
How to make Cauliflower, Ricotta and Pesto Pasta
Method
- Make the pesto by placing the ingredients into a small blender and blitzing together. Taste and season generously with salt and pepper.
- Heat a large, heavy-based frying pan over a medium-high heat and add the stock and 400ml water. Stir well and bring to a simmer. Add the pasta and cook for 14 minutes or until al dente, stirring often to prevent sticking. Turn the heat down slightly and add a splash more water if it starts to look dry.
- To roast cauliflower florets, place on a baking sheet and drizzle with olive oil. Season well and bake in the oven at 180°C (or 200°C fan-forced) for 25-30 minutes, turning halfway through.
- Take off the heat and stir in the roasted cauliflower, ricotta and lemon juice, adding a splash of hot water if it needs loosening. Season to taste then ripple in the pesto.
- To serve, sprinkle with lemon zest, basil leaves, pine nuts and parmesan.
Tip: Any leftover pesto will keep for a week in a sealed jar in the fridge.
Optional: Try swapping the roasted cauliflower with leftover cooked sweet potato, broccoli or spinach.