Farfalle pasta tossed in a fresh and delicious make-ahead herb pesto sauce and topped with freshly grated Parmesan cheese. It's impressive enough to serve to friends and easy enough to make any night of the week.
1 pound farfalle pasta
3 to 4 sprigs thyme
3 to 4 sprigs marjoram
Handful Italian parsley
3.5 ounces grated pecorino cheese
¼ cup hazelnuts, roasted and skins removed
¼ cup extra virgin olive oil
Pinch of freshly ground nutmeg
Salt and freshly ground pepper, to taste
1 small cauliflower (about ½ pound cauliflower), cut into small florets
Parmesan cheese, for serving
Bring a large pot of water to a boil. Generously salt.
Meanwhile, make the pesto: add thyme, marjoram, parsley, pecorino, hazelnuts, olive oil and a pinch of nutmeg to a food processor. Puree until smooth. Season the pesto with salt and pepper.
Add cauliflower to boiling water. Blanch cauliflower until tender, about 3 to 4 minutes. Remove the cauliflower from the water with a spider or slotted spoon. Set cauliflower aside and use the boiling water to cook the pasta.
Add pasta to boiling water and cook until al dente.
Place the pesto in a large bowl and 2 to 3 tbsp. of the pasta water to loosen. Add the pasta and the cauliflower to the bowl. Toss to combine. Serve with freshly grated Parmesan.
Yield: 4 to 6 servings.