pasta shells with cauliflower

Also delicious with added salmon for my pescatarian friends.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil.

Step 2

Add 2 tablespoons salt and the cauliflower to the boiling water and cook until tender, about 7 minutes.

Step 3

Transfer the cauliflower to a colander to drain; set aside.

Step 4

Return the water to a boil.

Step 5

In a large frying pan over medium- low heat, warm 4 tablespoons of the oil.

Step 6

Add the garlic, green onions, marjoram, and red pepper flakes and sauté for about 4 minutes.

Step 7

Stir in the cooked cauliflower, parsley, and broth.

Step 8

Raise the heat to medium and cook, stirring, until the liquid is slightly reduced, about 12 minutes.

Step 9

In a small frying pan over medium heat, warm the remaining 4 tablespoons oil.

Step 10

Add the bread crumbs and pistachios and cook, stirring frequently, until golden, about 2 minutes.

Step 11

Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until al dente, according to the package directions.

Step 12

Drain, reserving about 12 cup (4 fl oz/125 ml) of the cooking water.

Step 13

Add the drained pasta to the sauce and toss.

Step 14

Add as much of the cooking water as needed to achieve a nice coating consistency for the sauce.

Step 15

Sprinkle the bread crumbs and pistachios over the pasta and serve.