This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
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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