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Pasta with Seared Cauliflower and Garlic
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.
ounces campanelle pasta or other short pasta
Kosher salt and ground black pepper
01In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until just shy of al dente. Reserve 1 cup of the cooking water, then drain and set aside. Meanwhile in a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until shimmering. Add the pistachios and cook, stirring, until fragrant and bright green, 30 to 45 seconds. Transfer to a small bowl.
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