Cauliflower Tortellini with Cauliflower Pesto | Underground Cookery School
For the Pasta
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Ingredients
- ½ Large Cauliflower broken into florets
- 125g Mascarpone
- Juice of ½ Lemon, Zest of 1 Lemon
- 2 Egg Yolks
- 50g Parmesan
- Salt and Pepper
- 100g ’00’ Pasta Flour
- 1 Medium Egg
- Pinch of salt
- 30g Grated Parmesan Cheese
- ½ Clove of garlic, thinly sliced
- Sunflower oil, for frying
- 200ml Olive oil
- 80g cauliflower florets, very small
- ½ tsp of thyme, finely chopped
- Maldon Sea Salt
- Grated Parmesan
- 12 small Cauliflower florets
- 50g Butter
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