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Toasted Onion Fettuccine with Cauliflower and Toasted Almond Sauce

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Serving Size: 
  • 1 lb. Pappardelle’s Toasted Onion Fettuccine
  • 1-1/2 cups brine-cured green olives
  • 1/2 cup Italian parsley
  • 1/2 cup Bella Sol California Extra Virgin Olive Oil
  • 1 head cauliflower (about 2-1/2 lbs.), cut into small florets
  • 1 teaspoon salt
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 cup whole almonds with skins, toasted and coarsely chopped*
  • Freshly grated Parmesan cheese
  1. Either by hand or using a food processor, chop the olives and parsley together. Transfer to a bowl.
  2. In a large skillet, heat olive oil. Add cauliflower and salt and cook until golden brown, about 6-8 minutes. Add garlic and red pepper flakes and continue to cook until garlic is soft, about 3-5 minutes.
  3. Meanwhile, cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving 1 cup of pasta water. 
  4. Add olive/parsley mixture to the cauliflower and cook for about 2 minutes. Add 1/2 cup of drained pasta water (more if needed) to sauce.
  5. Serve sauce over individual plates of pasta. Sprinkle with toasted almonds* and serve with freshly grated Parmesan cheese.

*To toast the almonds: Heat oven to 350 degrees. Lay almonds in a single layer on a cookie sheet and cook for 8-10 minutes, checking frequently to make sure they don’t burn.

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