• Healthy
• Vegetarian

Ingredients

1. 1 1/2 cups lightly packed cilantro leaves
2. 1/2 cup lightly packed flat-leaf parsley leaves
3. 3/4 cup walnuts
4. 2 garlic cloves
5. 1/2 cup extra-virgin olive oil
6. Kosher salt
7. 3/4 pound strozzapreti or orecchiette
8. 1 small head of cauliflower (1 1/2 pounds), cut into 1-inch florets (about 4 cups)
9. 1 small red bell pepper, cut into 2-by-1/4-inch strips
10. 1 small yellow bell pepper, cut into 2-by-1/4-inch strips
11. Freshly ground pepper

Directions

1. In a food processor, pulse the cilantro, parsley, walnuts and garlic until finely chopped. Add 6 tablespoons of the oil and process until smooth. Season with salt.
2. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta and reserve 1/4 cup of the pasta water.
3. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil. Add the cauliflower and season with salt. Cook over moderately high heat until browned in spots, 5 minutes. Add the bell peppers and cook until tender and brown in spots, 5 minutes. Scrape the vegetables into a bowl.
4. Add the pasta, pesto and the reserved pasta water to the vegetables; toss until the pasta is coated. Season with salt and pepper. Spoon into warm bowls and serve.