Orecchiette With Cauliflower, Anchovies And Pistachios

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1/2 cup unsalted pistachios

1 head cauliflower, cut into small florets

1 stick (4 ounces) unsalted butter, cut into tablespoons

5 oil-packed anchovy fillets, drained and minced

1 1/2 cups chicken stock or canned low-sodium broth

1 pound orecchiette

1/2 cup coarsely chopped flat-leaf parsley

1/2 cup freshly grated Parmesan cheese

1 teaspoon crushed red pepper

Salt and freshly ground pepper

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