Pasta with Cauliflower, Lemon and Pistachios | Christopher Kimball’s Milk Street | Recipes, TV and C

Ingredients

• 12 ounces campanelle pasta or other short pasta
• Kosher salt and ground black pepper
• 5 tablespoons extra-virgin olive oil, divided
• ⅓ cup shelled, unsalted pistachios, coarsely chopped
• 1 small cauliflower head (about 2½ pounds), cored and cut into 1-inch florets
• 8 medium garlic cloves, minced
• 2 tablespoons minced anchovy fillets , plus 2 tablespoons anchovy oil
• 2 teaspoons fresh rosemary, minced
• ½ teaspoon red pepper flakes
• 4 tablespoons (½ stick) salted butter, divided
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
• ¾ cup fresh flat-leaf parsley leaves, roughly chopped