ruffle-edged-pasta-with-cauliflower-and-parsley-sauce-11465.json

{
    "directions": [
        "In a blender pur\u00e9e the parsley with the oil. In a large steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender. While the cauliflower is steaming, in a kettle of boiling salted water boil the pasta until it is al dente and drain it well. In a large bowl toss the pasta with the parsley sauce, the cauliflower, the olives, and salt and pepper to taste."
    ],
    "ingredients": [
        "2 1/2 cups packed fresh parsley leaves (preferably flat-leafed)",
        "2/3 cup olive oil",
        "1 large head of cauliflower (about 2 1/2 pounds), cut into 1-inch flowerets and the stems sliced thin",
        "1 pound gigli del gargano (ruffled-edged, cone-shaped pasta, available at some Italian markets) or rotelle (corkscrew-shaped pasta)",
        "1 cup pimiento-stuffed olives, chopped fine"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Herb",
        "Olive",
        "Pasta",
        "Appetizer",
        "Vegetarian",
        "Quick & Easy",
        "Cauliflower",
        "Winter",
        "Gourmet",
        "Vegan",
        "Pescatarian",
        "Dairy Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Ruffle-Edged Pasta with Cauliflower and Parsley Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/ruffle-edged-pasta-with-cauliflower-and-parsley-sauce-11465"
}