JOIN! 12 Weeks for $1

Pasta with Cauliflower, Lemon and Pistachios

4 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

We drew on the flavors of bagna cauda—the sauce-like dip from Italy's Piedmont region that is a harvest ritual—pairing pasta and skillet-seared cauliflower with the bold flavors of garlic and anchovies. The anchovies melt away, leaving behind a salty-savory tang, while butter and some of the pasta cooking water help create a quick pan sauce. Toasted pistachios add crunch; lemon juice and zest brighten the dish. Campanelle is a frilly, trumpet-shaped pasta that catches both cauliflower and sauce; other short pasta shapes, such as farfalle and cavatappi, also worked well.




Don't cook the pasta until entirely al dente. The pasta will soften further when tossed with the sauce.

30 minutes


  • 12

    ounces campanelle pasta or other short pasta

  • Kosher salt and ground black pepper


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Kellie L.
January 20, 2023
Even the 2-Year-Old Loved It
I could not find the prescribed pasta type in my local grocery stores so used cavatappi as a substitute, as suggested. Very delicious, very quick and easy recipe. Both my children ate the cauliflower (a first!) and my two-year-old repeatedly asked for more pasta. We added just a bit of parmesan to our bowls as well.
Connie H.
November 7, 2022
This has become a staple in our home. It is absolutely delicious, don't skimp on the anchovies they add so much flavour. I do find searing the cauliflower to take a bit longer than quoted, but other than planning a bit of extra time than the 30min suggested, this recipe is one of my favorite Pastas from Milk Street.
Annie H.
June 5, 2022
So delicious!!
This is definitely one of those, “how can these things come together to be so delicious?!” Kind of meals. I couldn’t stop eating it. Not fishy at all. The anchovies add an earthy, briny, unctuous quality. Seriously, delicious!
Mckenzie L.
December 8, 2023
Favorite recipe ever!
I make this recipe almost once a month, it's so easy and so tasty!
Stephanie S.
August 15, 2023
Oh yeah
Jan W.

I subbed barley for pasta (toasted, then boiled for 15 minutes, drained; thinned the cooking water for use in recipe).
Use less anchovy.

Nancy H.

Fairly true to time, the cauliflower was very nice cooked up that way. Too much garlic, and twice as much crushed red pepper then needed ( assuming you want to taste anything else). Would also be a bit more heavy handed w/ pistachios.