Wholegrain Linguine and Pesto
with tomatoes and cauliflower
2 portions
25mWhat you will need
160 g Barilla Linguine
60 g Barilla Genovese Pesto
120 g cauliflower florets
30 g dried tomatoes, chopped
1 spoonful of extra virgin olive oil
A handful of sultana raisins
(Nutritional facts 179 calories, 1.38 g fat, 39.82 g carbohydrates, 4.02 g protein, undefined mg cholesterol, 18 mg sodium)How to cook
1
2
Slice the cauliflower into individual bite-sized florets. Bring a pot of lightly salted water to a boil and blanch the florets. Remove from the water with a slotted spoon and set aside.
3
Cook the pasta in lightly salted water. Drain when al dente.
4
In a nonstick pan, heat the oil. Add the cauliflower florets and toss them in the oil until coated.
5
Slice the sundried tomatoes into thin strips.
6
Toss the sundried tomatoes and sultanas in the pan with the cauliflower.
7
Add the cooked pasta to the pan with the cauliflower, tomatoes, and sultanas. Then add pesto and toss to coat. Season to taste with salt.
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