Linguine with Cauliflower, Pine Nuts and Golden Raisins
This quintessential linguine dish is a perennial favorite at my home for its ultra fresh flavors, satisfying crunch,and ease of preparation. Fantastic for taking to parties! A yummy accompaniment to any meal, but this is also one of my best kept vegetarian meal secrets.
1 large head of cauliflower, about 2 pounds, cut into small florets
1/2 cup golden raisins
3/4 cup water
1/2 cup pine nuts
1/4 teaspoon salt
1 stick of butter
2 tablespoons your favorite Raimondo Winery extra virgin olive oil
4-6 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 pounds of linguine
1/4 cup of grated Parmesan cheese, plus more for serving
3 tablespoons cook’s choice chopped greens
Heat the oven to 350 degrees. Toast the pine nuts until golden brown, about 8 minutes.
Put the cauliflower in a large frying pan. Add the gold raisins, water and 1/4 teaspoon of salt. Bring to a simmer over moderate heat and cook, covered, until the cauloflower is almost tender, about 3 minutes. Remove from pan.
Place 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, red pepper flakes, and garlic, and combine, stirring about 1 minute.
In a large pot of boiling, salted water, cook the linguine until just done, about 12-17 minutes. Reserve 3/4 cup of the pasta water. Drain the linguine and toss with 1/2 cup of the pasta water, the cauliflower mixture, pine nuts, Parmesan, and greens. Serve with additional Parmesan.
Recommended Wine Pairing: