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Gallery Spaghetti For Mario Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 head cauliflower, cut into florets and thick stems discarded 3/4 cup walnut halves or pieces 1 (2-ounce) tin oil-packed anchovy fillets 5 cloves garlic, peeled 2 cups packed baby arugula 1 cup packed fresh flat-leaf parsley leaves 1/2 cup extra-virgin olive oil 3/4 teaspoon crushed red pepper 1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving Finely grated zest of 1 lemon 1 pound spaghetti Salt and freshly ground black pepper Emeril’s Toasted Breadcrumbs, for serving

Gallery Spaghetti For Mario

Recipe Summary Servings: 6

Spaghetti For Mario

Spaghetti For Mario

Spaghetti For Mario

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 head cauliflower, cut into florets and thick stems discarded 3/4 cup walnut halves or pieces 1 (2-ounce) tin oil-packed anchovy fillets 5 cloves garlic, peeled 2 cups packed baby arugula 1 cup packed fresh flat-leaf parsley leaves 1/2 cup extra-virgin olive oil 3/4 teaspoon crushed red pepper 1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving Finely grated zest of 1 lemon 1 pound spaghetti Salt and freshly ground black pepper Emeril’s Toasted Breadcrumbs, for serving

Directions

Pulse the cauliflower florets in a food processor until they resemble coarse crumbs, with some pieces about the size of a pea or slightly smaller. Transfer to a bowl and set aside.

To the food processor (no need to clean out the bowl), add the walnuts, anchovy fillets with their oil, garlic, arugula, parsley, 1/4 cup of the oil, and the red pepper. Pulse until the mixture comes together to form a coarse paste. Add the cheese and lemon zest, and pulse briefly to combine. Set aside.

Bring a large pot of water to a boil and season generously with salt – it should taste like seawater. Add the spaghetti and cook until it is al dente, usually 8 to 9 minutes. Drain the pasta, reserving 2 cups of the pasta water.

While the pasta is cooking, heat a 14-inch skillet over high heat with the remaining 1/4 cup oil. When the oil is very hot, add the cauliflower and cook, stirring frequently, until it begins to brown around the edges and smells nutty, 5 to 6 minutes. Stir in the arugula pesto and cook briefly, then remove the pan from the heat.

Return the skillet to medium-high heat and add the drained pasta and 1 cup of the reserved pasta water. Using tongs, toss the pasta with the cauliflower and pesto, adding more of the pasta water as necessary to form a sauce that just coats the pasta. Season with salt and pepper to taste, then serve immediately in pasta bowls, garnished with the Toasted Breadcrumbs and additional cheese.

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All Reviews for Spaghetti For Mario

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All Reviews for Spaghetti For Mario

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest