Pasta With Roasted Cauliflower And Parsley Pesto

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Dana Treat
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 medium cauliflower (2 pounds or so), sliced 1/2 thick vertically

Olive oil

Kosher salt and freshly ground black pepper

1 lb. tubular shaped pasta, such as penne or rigatoni

3/4 cup pitted Kalamata olives

1/2 cup sun-dried tomatoes, thinly sliced

1 can cannelini beans, rinsed and drained

Thinly shaved or grated Parmesan cheese for garnishing

4 cups packed fresh parsley leaves and tender stems, coarsely chopped

1 tbsp. roasted garlic

2 tbsp. pine nuts

2 tbsp. Parmesan or Asiago cheese

Grated zest of 1 lemon

1/3 cup olive oil

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