Linguine with Cauliflower, Pine Nuts, and Currants

Linguine with Cauliflower, Pine Nuts, and Currants
Photo by © Melanie Acevedo

Ingredients

  • ¼ teaspoon dried red-pepper flakes
  • ¼ cup grated Parmesan cheese, plus more for serving
  • ½ cup currants or raisins
  • 1 medium head cauliflower (about 2 1/2 pounds), cut into small florets
  • 6 tablespoons butter
  • 1/3 cup pine nuts
  • ½ cup water
  • + 10 more ingredients
    • ¾ pound linguine
    • ¼ teaspoon dried red-pepper flakes
    • 2 tablespoons olive oil
    • 3 tablespoons chopped flat-leaf parsley
    • ¾ teaspoon salt
    • 4 cloves garlic, minced
    • 2 tablespoons olive oil
    • 3 tablespoons chopped flat-leaf parsley
    • ¾ teaspoon salt
    • 4 cloves garlic, minced

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. ...

View full recipe at My Recipes

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