Cavatappi With Cilantro-Pistachio Pesto

Since Monday was Christmas, we didn't go meatless.  I decided to make up that say today.  We love cilantro, and expected to love this.  It was pretty good, not the wow we thought it would be, but good. They didn't carry Cavatappi at my store, so I went with another tube shape rather than a macaroni.  I have been really lazy lately about the blog.  I blame the hectic schedules of the holidays and utter exhaustion.  I haven't even really wanted to cook much!  So, that means short post.  Hope you all are having a great holiday season!


Cavatappi With Cilantro-Pistachio Pesto

Kosher salt
1/2 large head cauliflower,cut into small (1/2- to 3/4 inch) florets
3  medium carrots,halved lengthwise and then cut on the diagonal
7 Tablespoons Extra Virgin Olive Oil
1 c  lightly packed fresh cilantro leaves
1/2 c  unsalted shelled pistachios
3   medium cloves garlic,peeled
1   Tbs. fresh lemon juice
3/4 lb Cavatappi
Freshly ground black pepper
2    large scallions,thinly sliced

Position a rack in the center of the oven and heat the oven to 475F.
Bring a large pot of well-salted water to a boil over high heat.
Put the cauliflower and carrots on a heavy-duty rimmed baking sheet.
Drizzle with 2? Tbs. of the olive oil and 1/2 tsp. salt and toss to
coat. Roast for 10 minutes, stir, and continue roasting until tender
and golden in spots, about 10 minutes more.
Meanwhile, pulse the cilantro, pistachios, and garlic in a food
processor until finely chopped. With the machine running, add the
remaining 5? Tbs. oil and pure until the sauce is very smooth. Add the
lemon juice and 3/4 tsp. salt and pulse to mix.
Boil the pasta according to package directions until al dente. Drain
well and return the pasta to the pot. Toss the warm pasta with the
roasted vegetables and pesto. Season to taste with salt and pepper and
transfer to a serving bowl. Sprinkle with the scallions and serve.