Name: Hot rigatoni salad with cauliflower
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 375 gram rigatoni pasta; 1/3 cup (80ml) olive oil; 5 clove garlic, coarsely chopped; 1 1/2 cup (105g) stale breadcrumbs; 350 gram cauliflower florets; 350 gram broccoli florets; 1/3 cup (80ml) lemon juice; 1 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup (40g) toasted flaked almonds

Ingredients

375 gram rigatoni pasta

1/3 cup (80ml) olive oil

5 clove garlic, coarsely chopped

1 1/2 cup (105g) stale breadcrumbs

350 gram cauliflower florets

350 gram broccoli florets

1/3 cup (80ml) lemon juice

1 cup coarsely chopped fresh flat-leaf parsley

1/2 cup (40g) toasted flaked almonds

Method

1.In a large saucepan of boiling water, cook pasta until just tender. Drain. Rinse under cold water and drain again.

2.Meanwhile, heat 2 tbsp of the oil in a large frying pan. Cook garlic and breadcrumbs, stirring, until browned lightly. Place in a large serving bowl.

3.Heat remaining oil in same pan. In batches, cook cauliflower and broccoli, stirring, until almost tender. Add vegetables to bowl with pasta, juice, parsley and nuts; toss to combine.

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Ingredients

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