Preparation time20’
Cooking time20’
Level of difficultyEasy
1 large head of cauliflower, cut into bouquets
50 gr. olive oil
2 teaspoons smoked paprika
½ teaspoon bukovo
1 pinch of salt and pepper
500 gr. Wholemeal Fettuccine
For the pesto:
35 gr. fresh parsley leaves
30 gr. rocket leaves
1 jalapeni pepper
½ teaspoon garlic, melted
1 tablespoon lemon zest
2 tablespoon lemon juice
35 gr. roasted nuts
35 gr. grated parmesan cheese
40 gr. olive oil
60 gr. canned coconut milk
Salt and pepper
1. Preheat the oven to 200 °C. In a pan, mix the cauliflower, olive oil, paprika, boukovo and a pinch of salt and pepper. Transfer to the oven and bake for 30 minutes or until softened.
2. Boil salted water in a pasta pot. Strain keeping the pasta in the hot pot.
3. Meanwhile, make the pesto. In a blender, add the parsley, arugula, jalapeno pepper, garlic, lemon zest, lemon juice, nuts, grated parmesan, olive oil, coconut milk, salt and pepper. Beat until you have a sauce, adding ½ cup, or as needed of the pasta cooking water to dilute.
4. Add the pesto to the pasta and stir.
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