Linguine with Cauliflower Pesto

The cherry blossoms in DC  are in full bloom, people are starting to party on their rooftops, and I just swapped out my sweaters for my skirts in my closet. Suffice to say, I clearly have a case of Spring Fever!

With the warming temperatures I have been craving pesto, but because it is not yet Summer, we don't yet have cheap and fresh basil. But this recipe is a great alternative! Give it a try for a twist on your favorite pesto, and you won't be disappointed.

Linguine with Cauliflower Pesto
Courtesy of Deb Perlman's "Smitten Kitchen Cookbook"

Ingredients
salt
1 small head of cauliflowers, trimmed and cored and cut into large chunks
1 garlic clove
generous pinch of red pepper flakes
1/2 cup of almonds or pine nuts, toasted and cooled
2 ounce chunk of parmesan cheese, plus a little more for passing
4 sun-dried tomatoes (dry variety)
1 tablespoon drained capers
a few tablespoons of fresh parsley leaves
1/3 cup of olive oil
1 teaspoon sherry vinegar
1 pound linguine

Directions
1. Prepare Pesto - pulse half the cauliflower in a food processor until it looks like mixed sized couscous. Transfer the cauliflower to a large bowl and repeat until you have processed it all. Pulse the garlic, pepper flakes, almonds, cheese, sun-dried tomatoes, capers, and parsley in a food processor until the mixture looks like course breadcrumbs. Transfer to the bowl with cauliflower, add the olive oil, vinegar, and salt and combine.

2. Assemble the Dish - Once the water is boiling, add the linguine and cook until it is al dente. Reserve a cup f the cooking water, then drain the rest. Immediately toss the hot pasta with the cauliflower pesto and half of the reserved cooking water. Add more water if the pesto is too think. Enjoy!