Spaghetti with roast cauliflower pesto recipe | delicious. magazine
Quick & easy spaghetti with roasted cauliflower pesto | delicious. magazine: A vegetarian twist on classic pasta, featuring hazelnuts and anchovies. Serves 4.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 1 large cauliflower, sliced into florets
- 150ml light olive oil, plus extra for frying
- 30g blanched hazelnuts
- 30g grated parmesan, plus extra
- Large bunch fresh basil
- 4 drained anchovy fillets
- 1 tbsp extra-virgin olive oil
- Zest and juice from 1 lemon
- 400g spaghetti
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