Pasta With Cauliflower, Peppers And Walnut Pesto

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1 1/2 cups lightly packed cilantro leaves

1/2 cup lightly packed flat-leaf parsley leaves

3/4 cup walnuts

2 garlic cloves

1/2 cup extra-virgin olive oil

Kosher salt

3/4 pound strozzapreti or orecchiette

1 small head of cauliflower (1 1/2 pounds), cut into 1-inch florets (about 4 cups)

1 small red bell pepper, cut into 2-by-1/4-inch strips

1 small yellow bell pepper, cut into 2-by-1/4-inch strips

Freshly ground pepper

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