RECIPE

Linguine with Cauliflower, Pine Nuts, and Currants

  • Contributed by Quick From Scratch Pasta
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

With its brown-butter sauce, garlic, and Parmesan cheese, this pasta recipe combines flavors from both Northern and Southern Italy.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 1/3 cup pine nuts
    2. 1 medium head cauliflower (about 2 1/2 pounds), cut into small florets
    3. 1/2 cup currants or raisins
    4. 1/2 cup water
    5. 3/4 teaspoon salt
    6. 6 tablespoons butter
    7. 2 tablespoons olive oil
    8. 4 cloves garlic, minced
    9. 1/4 teaspoon dried red-pepper flakes
    10. 3/4 pound linguine
    11. 1/4 cup grated Parmesan cheese, plus more for serving
    12. 3 tablespoons chopped flat-leaf parsley

Directions

  1. Heat the oven to 350°. Toast the pine nuts until golden brown, about 8 minutes.
  2. Put the cauliflower in a large frying pan. Add the currants, water, and 1/4 teaspoon of the salt. Bring to a simmer over moderate heat and cook, covered, until the cauliflower is almost tender, about 3 minutes. Remove the mixture from the pan.
  3. Put the butter in the pan and cook over moderate heat, stirring, until the butter is golden brown, about 3 minutes. Add the cauliflower mixture, the oil, garlic, red-pepper flakes, and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute.
  4. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve 3/4 cup of the pasta water. Drain the linguine and toss with 1/2 cup of the reserved pasta water, the cauliflower mixture, pine nuts, Parmesan, and parsley. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.