If you’re looking for an idea to turn lunch into a moment of pure pleasure without weighing you down, these light penne with cauliflower pesto are the ultimate answer. The secret of this dish is not only the choice of pasta, able to catch every drop of sauce, but the extraordinary creaminess of its dressing.
Imagine penne perfectly al dente, wrapped in a velvety and fragrant cream, where the sweetness of the cauliflower meets the assertive note of Parmesan and the crunch of dried fruit.
This first course amazes for its balance: it’s light, because it lacks heavy added fats, yet incredibly indulgent thanks to the “ladle of pasta water” technique that makes everything silky smooth.
The true protagonist is my special dressing: find here the complete recipe for the white cauliflower pesto with nuts that I prepared a few days ago. Get your forks ready, because these penne will disappear in a flash!
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients Light Penne with Cauliflower Pesto
- 11.3 oz penne rigate (or your preferred pasta shape)
- 1.1 lb cauliflower (including the more tender leaves)
- 1 oz walnut kernels
- 0.7 oz almonds (peeled or unpeeled)
- 1.4 oz grated Parmesan (or Grana Padano)
- 1 clove garlic (with the germ removed)
- 1 ladle cooking water (pasta cooking water — essential!)
- 1 pinch salt (and pepper)
- 1 drizzle extra virgin olive oil
Tools Light Penne with Cauliflower Pesto
- Pot
- Chopper
- Pan
- Ladle
Steps Light Penne with Cauliflower Pesto
For this recipe I used my white cauliflower pesto with nuts. You can find the full recipe by clicking here, which I prepared previously. It’s a fantastic base you can keep ready in the refrigerator.
Pasta cooking: Put the penne into plenty of salted boiling water. For a chef-level result, drain the pasta one minute before the time indicated on the package: it will finish absorbing the flavor directly from the sauce.
The secret of the water: Before draining the penne, reserve a generous ladle of the cooking water. This is the fundamental step: the starch in the water will turn the dressing into an ultra-creamy sauce.
Pesto is the star: While the pasta cooks, prepare the dressing (or warm it up if already made) following my recipe. Transfer the required amount into a large pan and heat it for just a few moments with a splash of the reserved pasta water.
The perfect union: Pour the drained penne directly into the pan with the pesto. Add the reserved ladle of water and toss everything over high heat for one minute. You will see the pesto embrace the penne in a creamy, velvety coat.
The finishing touch: Turn off the heat and finish with a grind of fresh black pepper and a drizzle of extra virgin olive oil. For an irresistible contrast, add some chopped walnut halves on top of each plate.
Tips, Variations and Storage
The Gourmet’s corner: For a more striking color and flavor contrast, replace the chopped walnuts with toasted pistachio crumbs. The green pistachio on the “white pesto” will make the dish beautiful to look at. If you love stronger flavors, try adding some grated bottarga or anchovy fillets in oil melted in the pan before tossing the pasta.
Gluten-free or Wholegrain: This dressing is so versatile that it pairs very well with whole wheat pasta (which complements the flavor of the nuts) or with rice-and-corn penne for a totally gluten-free version.
A touch of freshness: If you want to brighten the palate, grate the zest of a organic lemon directly over the finished plate. The lemon’s acidity highlights the sweetness of the cauliflower wonderfully.
How to store the penne: If you have leftovers, keep them in an airtight container in the refrigerator for up to one day. When reheating, toss them in a pan with a splash of water or milk to restore the pesto’s creaminess, which tends to firm up when cold.
Storing the pesto: If you made extra pesto but haven’t dressed the pasta yet, you can freeze it in small glass jars (as suggested in home preservation guides). It will be ready for your next craving for a light pasta!
